About this role
Education: Secondary (high) school graduation certificate.
Work site environment: Outdoors. Noisy. Hot.
Work setting: Public event.
Ranks of chefs: Sous-chef.
Tasks
- 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.
- 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.
- 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.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
- Manage events.
Supervision: Staff in various areas of responsibility.
Area of work experience: Special events.
- Personal suitability: Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Employment terms options: Early morning.
- Evening.
- Shift.
- Morning.
- Experience: 5 years or more.
- Employment terms options: Day.
- Weekend.