Executive chef

Work setting

• Restaurant
• Rural area

Ranks of chefs

• Executive chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook food on a regular basis, or for special guests or functions
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Manage kitchen operations
• Ensure that local health and sanitation regulations are carried out
• Must have knowledge of the establishment's culinary genres
• Organize and maintain inventory
• Direct and control daily operations

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Initiative
• Organized
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week