Chef

Ranks of chefs

• Executive 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
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• 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
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Experience and specialization

Cuisine specialties

• South Indian
• East Indian
• Vegetarian
• Gluten-free
• Halal
• Vegan

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

Area of work experience

• Manager

Benefits

Other benefits

• Free parking available
• Other benefits
• Parking available