About

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sous-chef. 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. 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. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Cuisine specialties: Canadian. Food specialties: Bakery goods and desserts. Personal suitability: Dependability. Flexibility. Reliability. Team player. Employment terms options: Early morning. Government programs: Recognized employer. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Flexible hours. Morning. Night. Day. Weekend. Other benefits: Other benefits.