Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Work setting Restaurant Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation,



cooking and handling of food Supervision 5-10 people Cuisine specialties Japanese cuisine Work conditions and physical capabilities Fast-paced workplace Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player Employment terms options Evening Shift Employment terms options Morning Night Day Weekend Overtime available Work Term: Permanent Work Language: English Hours: 30 hours per week

📌 head chef (Toronto)
🏢 Ikkousha Chicken Ramen
📍 Toronto