Personal Suitability

Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized

Executive Chefs Specific Skills

Plan and direct food preparation and cooking activities of several restaurants; 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

Food Specialties

Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Cold kitchen; Cereals, grains and pulses; Bakery goods and desserts

Ranks of Chefs Executive chef

Ability to Supervise 11-15 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling; Tight deadlines

Work Site Environment

Wet/damp; Noisy; Odours; Hot; Cold/refrigerated; Non-smoking

Work Setting Restaurant

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods

Cuisine Specialties East Indian

Experience 1 year to less than 2 years

Education Secondary (high) school graduation certificate

Languages English