- Education : Other trades certificate or diploma
- Experience : 2 years to less than 3 years
- or equivalent experience
Work setting
- Urban area
- Catering firm
- Hotel, motel, resort
Ranks of chefs
Head chef
Tasks
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Supervision
3-4 people
Cuisine specialties
International
Food specialties
- Eggs and dairy
- Fish and seafood
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Dependability
- Excellent oral communication
- Initiative
- Organized
- Reliability
- Team player
Financial benefits
- Group insurance benefits
- Work Term : Permanent
- Work Language : English
- Hours : 35 to 40 hours per week
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