chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. 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. Supervise cooks and other kitchen staff. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Recruit and hire staff. Supervision: 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Flexibility. Organized. Reliability. Team player. Experience: 3 years to less than 5 years.