Head Chef

Education: No degree, certificate or diploma
- Experience: 5 years or more
**Work setting**:

- Restaurant
**Ranks of chefs**:

- Head chef
**Tasks**:

- 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
- 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
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
**Supervision**:

- 16-20 people
**Certificates, licences, memberships, and courses**:

- Cook Red Seal Certificate
- Food Safety Certificate
**Cuisine specialties**:

- Canadian
**Food specialties**:

- Fish and seafood
**Work conditions and physical capabilities**:

- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Repetitive tasks
**Personal suitability**:

- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 44 hours per week