chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Canadian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. On call. Day. Weekend.