chef

Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week Education: No degree, certificate or diploma Experience: 1 year to less than 2 years Work site environment Noisy Hot Work setting Restaurant Ranks of chefs Chef Tasks 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 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 food on a regular basis, or for special guests or functions 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 Train staff in preparation, cooking and handling of food Supervision 3-4 people Cuisine specialties East Indian International Gluten-free Food specialties Eggs and dairy Meat, poultry and game Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player