specialist chef

Education: Secondary (high) school graduation certificate. or equivalent experience. Work site environment: Noisy. Hot. Work setting: Restaurant. Ranks of chefs: Head chef. Chef. Tasks: Estimate amount and costs of supplies and food items. 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. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 11-15 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Food Safety Certificate. Cuisine specialties: Cantonese cuisine . Szechuan. Dim Sum. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Personal suitability: Leadership. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Financial benefits: Group insurance benefits.