Head Chef

Work setting

• Restaurant

Ranks of chefs

• Head chef

Responsibilities

Tasks

• 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
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Canadian

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

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
• Initiative
• Organized
• Reliability
• Team player