executive chef

6 months ago


Ottawa, Canada LAPOINTE FISH WEST LIMITED Full time
  • Work Term: Permanent
  • Work Language: English
  • Hours: 36 to 44 hours per week
  • Education: Secondary (high) school graduation certificate
  • Experience: 2 years to less than 3 yearsWork setting
  • Formal dining room
  • Restaurant
  • Urban area
  • BarRanks of chefs
  • Executive chefTasks
  • 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
  • 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
  • Plan menus and ensure food meets quality standards
  • Prepare dishes for customers with food allergies or intolerances
  • Recruit and hire staff
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Train staff in preparation, cooking and handling of food
  • Leading/instructing individuals
  • Supervisory ExperienceSupervision
  • 5-10 peopleCuisine specialties
  • Sushi preparation techniques
  • Canadian
  • Italian cuisine
  • Mediterranean cuisineFood specialties
  • Bakery goods and desserts
  • Fish and seafood
  • Stocks, soups and saucesWork conditions and physical capabilities
  • Fast-paced environment
  • Work under pressure
  • Physically demanding
  • Attention to detail
  • Standing for extended periodsPersonal suitability
  • Leadership
  • Dependability
  • Efficient interpersonal skills
  • Excellent oral communication
  • Flexibility
  • Initiative
  • Organized
  • Reliability
  • Team player

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