Chef

Overview

Languages

English

• No degree, certificate or diploma

3 years to less than 5 years

On site

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

• Outdoors
• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

• Restaurant

• Chef

• 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
• 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
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

• 16-20 people

• Canadian

• Public transportation is available

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

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

• Health care plan