head chef

Education: No degree, certificate or diploma
Experience: 5 years or more

Work setting

Restaurant
Ranks of chefs
Head 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
Requisition food and kitchen supplies
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
16-20 people

Certificates, licences, memberships, and courses

Cook Red Seal Certificate
Food Safety Certificate
Cuisine specialties
Canadian
Food specialties
Fish and seafood
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Handling heavy loads
Physically demanding
Attention to detail
Standing for extended periods
Repetitive tasks

Personal suitability

Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Work Term: Permanent
Work Language: English
Hours: 35 to 44 hours per week