Head chef

Overview

Languages:

English or French

• Secondary (high) school graduation certificate

5 years or more

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

• Noisy
• Hot

• Staff accommodation available
• Restaurant
• Rural area
• Bar
• Resort
• Hotel, motel, resort

• Head chef

• 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
• 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
• Plan menus and ensure food meets quality standards
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Leading/instructing individuals
• Manage kitchen operations

• 3-4 people
• 5-10 people

• Safe Food Handling certificate

• Canadian
• Italian cuisine

• Meat, poultry and game
• Stocks, soups and sauces

• Manager

• Own transportation
• Public transportation is not available

• Fast‑paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Standing for extended periods

• Uniform

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

• Free parking available
• Learning/training paid by employer
• On‑site housing options
• On‑site recreation and activities