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 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
Train staff in preparation, cooking and handling of food
Supervision
5-10 people
Staff in various areas of responsibility
Cuisine specialties
Sushi preparation techniques
Japanese cuisine
Food specialties
Fish and seafood
Meat, poultry and game
Vegetables, fruits, nuts and mushrooms
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Work under pressure
Tight deadlines
Handling heavy loads
Attention to detail
Standing for extended periods
Weight handling
Between 45 and 60 kg (100-132 lbs)
Employment terms options
Early morning
Evening
Shift
Morning
Employment terms options
Night
Day
Weekend
Financial benefits
Gratuities
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Head chef • Toronto, ON, CA
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