Personal Suitability

Initiative; Effective interpersonal skills; Flexibility; Team player; Dependability; Reliability; Organized

Executive Chefs Specific Skills

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

Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff

Ranks of Chefs Chef de partie

Ability to Supervise Staff in various areas of responsibility

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Tight deadlines

Work Setting Restaurant

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; 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

Experience 3 years to less than 5 years

Education Secondary (high) school graduation certificate

Languages English