Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years 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 recent equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new 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 Employment terms options Night Day Weekend Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week