Education: Secondary (high) school graduation certificate
Experience: 7 months to less than 1 year
Work setting
Restaurant
Ranks of chefs
Chef
Sous-chef
Tasks
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
Prepare and cook complete meals and specialty foods for events such as banquets
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
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Supervision
3-4 people
Cuisine specialties
East Indian
Food specialties
Bakery goods and desserts
Cereals, grains and pulses
Eggs and dairy
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
Work conditions and physical capabilities
Work under pressure
Tight deadlines
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
Personal suitability
Leadership
Dependability
Excellent oral communication
Flexibility
Organized
Reliability
Team player
Screening questions
Are you authorized to work in Canada?
Are you willing to relocate for this position?
Do you have experience working in this field?
Do you live near the job location?
Do you meet the language requirements listed in the job posting?
Employment terms options
Evening
Morning
Night
Day
Weekend
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Chef • St. John's, NL, CA
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