Head chef

Education

• No degree, certificate or diploma

• Formal dining room
• Restaurant

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new 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 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
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

• Fast-paced environment
• Work under pressure

• Dependability
• Organized
• Reliability
• Team player

• 3 years to less than 5 years
• Durée de l'emploi :
  Permanent
• Langue de travail :
  Anglais
• Heures de travail : 30 to 40 hours per week