executive chef

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

Experience

5 years or more

On site

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

Work setting

• Restaurant
• Rural area
• Bar
• Willing to relocate
• Management

Ranks of chefs

• Executive chef

Responsibilities

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
• Create new recipes
• 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 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
• 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
• Plan and manage budgets
• Ensure that local health and sanitation regulations are carried out
• Supervisory Experience
• Plan menus and estimate food requirements for their realization

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate

Additional information

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Efficient interpersonal skills
• Organized