- Other trades certificate or diploma
- Cooking and related culinary arts, general
EXPERIENCE
5 years or more
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
- Odours
- Hot
- Non-smoking
WORK SETTING
- Restaurant
- Catering firm
RANKS OF CHEFS
- Head chef
RESPONSIBILITIES
TASKS
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food