head chef

Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years
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
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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Supervision
16-20 people
Cuisine specialties
Japanese cuisine
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Flexibility
Initiative
Organized
Reliability
Team player
Employment terms options
Evening
Shift
Employment terms options
Morning
Night
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 hours per week