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
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
Recruit and hire staff
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Monitor staff performance
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail
Standing for extended periods
Employment terms options
Evening
Shift
Morning
Experience
5 years or more
Employment terms options
Day
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week
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Executive chef • North York, ON, CA
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