Languages English

Education Secondary (high) school graduation certificate

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

Certified chef de cuisine (CCC); Cook Trade Certification

Experience 3 years to less than 5 years

Cuisine Specialties

International; French; European; Italian cuisine; Mediterranean cuisine

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

Work Setting Restaurant; Café

Own Tools/Equipment Uniform; Computer; Cellular phone

Work Site Environment Non-smoking

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Physically demanding; Attention to detail

Ability to Supervise 3-4 people

Ranks of Chefs Chef

Food Specialties

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

Sous-Chefs Specific Skills

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

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; Supervise cooks and other kitchen staff

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

Personal Suitability

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