Chef

Overview

Languages

English

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

• Noisy
• Hot
• Non-smoking

• Restaurant
• Urban area
• Bar

• Chef

Responsibilities

• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

• 5-10 people

Experience and specialization

• South Indian

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Criminal record check

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

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