Personal Suitability

Effective interpersonal skills; Reliability; Organized

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; Consult with clients regarding weddings, banquets and specialty functions

Chefs and Specialist Chefs Specific Skills

Create new recipes; Supervise cooks and other kitchen staff

Ranks of Chefs Chef

Ability to Supervise

Staff in various areas of responsibility; 11-15 people

Work Conditions and Physical Capabilities

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

Work Setting Formal dining room; Café; Bistro

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 French; Italian cuisine; Mediterranean cuisine

Experience 5 years or more

Credentials (certificates, licences, memberships, courses, etc.) Food Safety Certificate

Education

Secondary (high) school graduation certificateor equivalent experience

Languages English