Minimum Requirements
- Secondary (high) school graduation certificate
Work Setting
Ranks of Chefs
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Security and Safety
Transportation/Travel Information
- Own transportation
- Public transportation is available
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Standing for extended periods
Personal Suitability
- Leadership
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Experience
- 1 year to less than 2 years
