chef de cuisine
- Education : Secondary (high) school graduation certificate
- Experience : 2 years to less than 3 years
Work setting
Restaurant
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Estimate food requirements and food and labour costs
- 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
- Train staff in preparation, cooking and handling of food
- Leading / instructing individuals
Cuisine specialties
International
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Health benefits
- Health care plan
- Work Term : Permanent
- Work Language : English
- Hours : 30 to 40 hours per week
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