About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Ranks of chefs: Executive chef. Head chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Supervision: 11-15 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Combination of sitting, standing, walking. Personal suitability: Leadership. Organized. Reliability. Team player. Experience: 1 year to less than 2 years.