Head chef

Overview

Languages:

English

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

• Secondary (high) school graduation certificate

5 years or more

• Restaurant

• Head chef

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

• 5-10 people

• Sushi preparation techniques
• Japanese cuisine

• Fish and seafood

• Public transportation is available

• Fast-paced environment
• Attention to detail
• Standing for extended periods

• Leadership
• Reliability