Chef

Education:

Secondary (high) school graduation certificate

Experience:

1 year to less than 2 years
Work setting   Restaurant
Ranks of chefs  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
Prepare and cook complete meals and specialty foods for events such as banquets
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
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Supervision   5-10 people
Certificates, licences, memberships, and courses   Food Safety Certificate
Stocks, soups and sauces
Work conditions and physical capabilities   Fast-paced environment
Work under pressure
Combination of sitting, standing, walking

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