Executive Chefs Specific Skills

Recruit and hire staff; Plan menus and ensure food meets quality standards; Estimate food requirements and food and labour costs; Supervise activities of sous-chefs, specialist chefs, chefs and cooks; Arrange for equipment purchases and repairs; Consult with clients regarding weddings, banquets and specialty functions

Ability to Supervise 5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Standing for extended periods; Bending, crouching, kneeling

Work Setting Restaurant; Catering firm; Hotel, motel, resort

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Prepare dishes for customers with food allergies or intolerances; Prepare and cook food on a regular basis, or for special guests or functions

Experience 3 years to less than 5 years

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Languages English