chef

Additional Information

• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years
• or equivalent experience

Work site environment

• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant
• Bar
• School or educational institution/establishment
• Bistro

Ranks of chefs

• Executive chef
• Head chef

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 11-15 people

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Cuisine specialties

• Greek
• Italian cuisine
• International
• Mediterranean cuisine

Food specialties

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

Security and safety

• Bondable

Work conditions and physical capabilities

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

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Team player

Health benefits

• Health care plan