chef

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• or equivalent experience

Experience

2 years to less than 3 years

On site

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

Work site environment

• Noisy
• Non-smoking

Work setting

• Hotel, motel, resort

Ranks of chefs

• Head chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• 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
• 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
• Leading/instructing individuals

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• South Indian
• Canadian
• East Indian
• International
• Mediterranean cuisine
• Vegan

Area of work experience

• Manager

Additional information

Work conditions and physical capabilities

• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Organized
• Team player

Benefits

Other benefits

• Free parking available
• On-site amenities
• Transportation provided by employer