Executive chef

Overview

Languages

English

• Secondary (high) school graduation certificate

3 years to less than 5 years

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

• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Certificates, licences, memberships, and courses

• Cook Trade Certification

• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability