About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Bar. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook meals or specialty foods. 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. Supervision: 3-4 people. Cuisine specialties: Canadian. Food specialties: Eggs and dairy. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Government programs: Recognized employer. Experience: 3 years to less than 5 years.