executive chef

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant
• Bistro

Ranks of chefs

• Executive chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Recruit and hire staff
• Leading / instructing individuals

Supervision

• 11-15 people

Cuisine specialties

• European

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Team player

Government programs

• Recognized employer

Experience

• 3 years to less than 5 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 hours per week