chef

Additional Information

• Education: No degree, certificate or diploma
• Experience: 2 years to less than 3 years

Work setting

• Restaurant

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Organize and manage buffets and banquets
• Order supplies and equipment
• Manage kitchen operations
• Inspect kitchens and food service areas
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Clean kitchen and work areas
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods
• Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Supervision

• Cook (general)

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods
• Repetitive tasks

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Client focus
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 44 hours per week