About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head 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. 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. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Hire, train and supervise staff. Cuisine specialties: Dim Sum. Food specialties: Fish and seafood. Stocks, soups and sauces. Experience: 5 years or more.