chef

Work setting

• Formal dining room
• Restaurant

Responsibilities

Tasks

• 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
• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• 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
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Manage kitchen operations
• Inspect kitchens and food service areas
• Clean kitchen and work areas
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods

Supervision

• Cook (general)

Experience and specialization

Cuisine specialties

• Canadian

Additional information

Work conditions and physical capabilities

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

Personal suitability

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

Benefits

Other benefits

• Parking available