chef

Overview

Languages

Bilingual

Education

• College/CEGEP
• or equivalent experience

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Hot
• Cold/refrigerated

Work setting

• Restaurant
• Bar
• Hotel, motel, resort

Ranks of chefs

• Head chef

Responsibilities

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
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification

Experience and specialization

Area of work experience

• Manager

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Group insurance benefits
• Life insurance
• Registered Retirement Savings Plan (RRSP)

Other benefits

• Free parking available