Executive chef

• Work Term: Permanent
• Work Language: English
• Hours: 35 to 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work site environment

• Hot
• Cold/refrigerated

Work setting

• Restaurant

Ranks of chefs

• Executive chef

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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• 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

Supervision

• 3-4 people

Certificates, licences, memberships, and courses

• Certified chef de cuisine (CCC)
• Safe Food Handling certificate
• Food Safety Certificate

Cuisine specialties

• South Indian
• Vegetarian
• Gluten-free
• Halal
• Vegan

Food specialties

• Vegetables, fruits, nuts and mushrooms

Security and safety

• Bondable
• Criminal record check

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Bending, crouching, kneeling

Personal suitability

• Organized
• Reliability
• Team player

Screening questions

• Do you have the required certifications listed in the job posting?

Government programs

• Recognized employer

Employment terms options

• Evening

Employment terms options

• Flexible hours
• Morning
• Night
• Day
• Weekend

Other benefits

• Free parking available