chef

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants 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 Leading/instructing individuals Work conditions and physical capabilities Work under pressure Standing for extended periods Personal suitability Leadership Initiative Team player Work Term: Permanent Work Language: English Hours: 40 hours per week