executive chef

Education

• Registered Apprenticeship certificate
• or equivalent experience

Work setting

• Restaurant
• Catering firm

Ranks of chefs

• Executive 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
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals
• Supervisory Experience

Certificates, licences, memberships, and courses

• Cook Trade Certification

Cuisine specialties

• Kosher

Work conditions and physical capabilities

• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability

Employment terms options

• Evening

Experience

• 2 years to less than 3 years

Employment terms options

• Flexible hours
• Morning
• Day
• Weekend
• Overtime required
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 hours per week