Overview

- Education:
- Experience:
Education
- Secondary (high) school graduation certificate
Work setting
- Restaurant
Ranks of chefs
- Executive chef
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
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create recent recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks




Supervision
- 3-4 people
- 5-10 people
- 11-15 people
Cuisine specialties
- Canadian
- Mediterranean cuisine
Transportation/travel information
- Own vehicle
- Public transportation is available
Work conditions and physical capabilities
- Fast-paced environment
- Tight deadlines
- Physically demanding
- Combination of sitting, standing, walking
Experience
- 2 years to less than 3 years
Employment terms options
- Night
- Day
- Weekend
Support for newcomers and refugees
- Supports newcomers and/or refugees with foreign credential recognition
- Job Duration: Permanent
- Language of Work: English
- Hours of Work: 35 to 40 hours per week

📌 Executive chef (Calgary)
🏢 CareerBeacon
📍 Calgary