chef

Overview

Languages

English or French

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

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

Work site environment

• Noisy
• Odours
• Hot

Work setting

• Restaurant
• Restoration

Ranks of chefs

• Executive chef
• Chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise cooks and other kitchen staff
• 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
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Schedule work of other staff
• Manage kitchen operations
• Food preparation
• Clean kitchen and work areas
• Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
• Cook

Experience and specialization

Cuisine specialties

• International

Food specialties

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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

Benefits

Other benefits

• Other benefits