chef

Work setting

• Restaurant

Ranks of chefs

• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers

Supervision

• 11-15 people

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Experience and specialization

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Area of work experience

• Manager

Additional information

Security and safety

• Driver's validity licence check
• Criminal record check

Transportation/travel information

• Own transportation
• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Bonus
• Commission

Other benefits

• Learning/training paid by employer
• Other benefits
• Parking available