Specialist Chef

Education: Other trades certificate or diploma
- Experience: 2 years to less than 3 years
**Work setting**:

- Restaurant
**Ranks of chefs**:

- Chef
**Tasks**:

- 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
- Create new recipes
- 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
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Estimate food requirements and food and labour costs
- 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
**Cuisine specialties**:

- Japanese cuisine
**Food specialties**:

- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
**Personal suitability**:

- Efficient interpersonal skills
- Organized
- Work Term: Permanent
- Work Language: English
- Hours: 44 hours per week