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Overview Languages: English Education Secondary (high) school graduation certificate Experience 5 years or more Work setting Restaurant Ranks of chefs Sous-chef Responsibilities Estimate amount and costs of supplies and food items Estimate labour costs 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 meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Supervision 3-4 people Additional information Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Efficient interpersonal skills Flexibility Initiative Organized Reliability #J-18808-Ljbffr
