executive chef

Education: Other trades certificate or diploma. or equivalent experience. Work site environment: Noisy. Odours. Hot. Cold/refrigerated. 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. 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. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Requisition food and kitchen supplies. 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. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Food safety/handling skills. Human resource planning and development. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Emergency First Aid and Cardiopulmonary Resuscitation (CPR). Workplace Hazardous Materials Information System (WHMIS) Certificate. Area of work experience: Manager. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Morning. Weekend. Other benefits: Other benefits. Parking available.