Chef

Languages

English

• Secondary (high) school graduation certificate

2 years to less than 3 years

Work must be completed at the physical location. There is no option to work remotely.

• Restaurant

• Chef

• 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 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
  
  Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

• 5-10 people

• Cuisine specialties:
  Canadian

Personal suitability

• Flexibility
• Organized
• Reliability
• Team player