Head Chef

Work setting

• Restaurant

Ranks of chefs

• Head chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• 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
• Arrange for equipment purchases and repairs
• 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
• Leading/instructing individuals

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• Japanese cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Group insurance benefits
• Life insurance

Other benefits

• Other benefits
• Parking available
• Travel insurance