Chef

Work setting

• Restaurant

Ranks of chefs

• Head chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 11-15 people

Cuisine specialties

• Japanese cuisine

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation / travel information

• Public transportation is available

Government programs

• Recognized employer

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Bonus
• Group insurance benefits
• Life insurance
• Work Term : Permanent
• Work Language : English or French
• Hours : 40 hours per week