Personal Suitability

Initiative; Team player; 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

Chefs and Specialist Chefs Specific Skills

Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food

Sous-Chefs Specific Skills

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrate new cooking techniques and new equipment to cooking staff

Ranks of Chefs Sous-chef

Ability to Supervise 5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Physically demanding; Attention to detail; Standing for extended periods; Tight deadlines

Transportation/Travel Information Own transportation

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 3 years to less than 5 years

Credentials (certificates, licences, memberships, courses, etc.)

Safe Food Handling certificate; Food Safety Certificate

Education College/CEGEPor equivalent experience

Languages English