executive chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Cuisine specialties: Canadian. Mediterranean cuisine. Transportation/travel information: Own vehicle. Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Physically demanding. Combination of sitting, standing, walking. Bending, crouching, kneeling. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. Day. Weekend. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition.