Head chef

• Education: College/CEGEP
• Experience: 5 years or more
• or equivalent experience

Work setting

• Restaurant

Ranks of chefs

• Head chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Manage kitchen operations
• Ensure that local health and sanitation regulations are carried out
• Food safety/handling skills
• Must have knowledge of the establishment's culinary genres
• Organize and maintain inventory
• Determine the size of food portions and costs

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game

Personal suitability

• Leadership
• Dependability
• Initiative
• Organized
• Reliability
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week