About this role
Education: Bachelor's degree. Work setting: Restaurant. Ranks of chefs: Executive chef. Tasks: 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. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. 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. Leading/instructing individuals. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: To be determined. Day. Weekend.