executive chef

Education

• Secondary (high) school graduation certificate

Tasks

• 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
• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision

• 3-4 people

Personal suitability

• Leadership
• Efficient interpersonal skills
• Initiative
• Organized
• Reliability

Employment terms options

• Evening
• Shift
• Flexible hours

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Day
• Weekend
• Overtime available
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week