chef de cuisine

Education

• Secondary (high) school graduation certificate
• Wet/damp
• Odours
• Hot
• Cold/refrigerated

Work setting

• Restaurant

Ranks of chefs

• Chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks

Certificates, licences, memberships, and courses

• Cook Red Seal Certificate
• Bakery goods and desserts
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

• Fast‑paced environment
• Work under pressure
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Team player
• Are you authorized to work in Canada?

Employment terms options

• Evening
• Night
• Day

Experience

• 3 years to less than 5 years