Executive Chef
4 months ago
Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
**Work setting**:
- Restaurant
**Ranks of chefs**:
- Executive chef
**Tasks**:
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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 meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
**Supervision**:
- 1 to 2 people
**Work conditions and physical capabilities**:
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
**Personal suitability**:
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
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