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. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Supervision: 5-10 people. Cuisine specialties: Thai. Food specialties: Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Area of work experience: Manager. Transportation/travel information: Public transportation is available. Personal suitability: Leadership. Efficient interpersonal skills. Team player. Experience: 7 months to less than 1 year. Employment terms options: Day. Weekend. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition.