Executive Chef
5 days ago
**Work Setting**:
- Resort
**Ranks of Chefs**:
- Executive chef
**Tasks**:
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- 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
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
**Supervision**:
- 11-15 people
**Cuisine Specialties**:
- Canadian
**Work Conditions and Physical Capabilities**:
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
**Personal Suitability**:
- Dependability
- Effective interpersonal skills
- Initiative
- Organized
- Reliability
- Team player
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