executive chef

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

Experience

5 years or more

Work site environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated

Work setting

• Restaurant
• Bar

Ranks of chefs

• Executive chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Supervision

• Staff in various areas of responsibility

Experience and specialization

Area of work experience

• Manager

Additional information

Security and safety

• Driver's validity licence check

Transportation/travel information

• Valid driver's licence

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Health care plan

Other benefits

• Transportation provided by employer