executive chef

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Work setting

• Catering firm
• Various locations

Tasks

• 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