specialist chef

Overview

Languages

English

Education

• No degree, certificate or diploma

Experience

1 year to less than 2 years

On site

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

Work setting

• Restaurant

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Consult with clients regarding weddings, banquets and specialty functions
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• Szechuan
• East Indian
• Vegetarian
• International

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

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