Chef

Overview

Languages:

• English

Education:

• Secondary (high) school graduation certificate

Years of experience: 3 to less than 5 years

Work setting:
Restaurant

Work must be completed at the physical location. Remote work is not available.

Rank of chef:
Chef

• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Cuisine specialties:

• Japanese cuisine

Work conditions and physical capabilities:

• Fast‑paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Bending, crouching, kneeling

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Team player