head chef

Additional Information

• Education: Other trades certificate or diploma
• Experience: 2 years to less than 3 years
• or equivalent experience

Work setting

• Urban area
• Catering firm
• Hotel, motel, resort

Ranks of chefs

• Head chef

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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Cuisine specialties

• International

Food specialties

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

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Dependability
• Excellent oral communication
• Initiative
• Organized
• Reliability
• Team player

Long term benefits

• Group insurance benefits
• Work Term: Permanent
• Work Language: English
• Hours: 35 to 40 hours per week