Education

• College / CEGEP

Work setting

• Restaurant

Ranks of chefs

• Chef

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• 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

Supervision

• Working groups

Cuisine specialties

• South Indian

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Government programs

• Recognized employer

Experience

• 3 years to less than 5 years

Support for persons with disabilities

• Provides awareness training to employees to create a welcoming work environment for persons with disabilities

Support for newcomers and refugees

• Does not require Canadian work experience

Support for Indigenous people

• Provides cultural competency training and / or awareness training to all employees to create a welcoming work environment for Indigenous workers