head chef

Overview

Languages

English

Education

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

Experience

5 years or more

Work site environment

• Noisy
• Hot

Work setting

• Restaurant

Ranks of chefs

• Head chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Workplace Hazardous Materials Information System (WHMIS) Certificate

Experience and specialization

Cuisine specialties

• Italian cuisine

Food specialties

• Bakery goods and desserts
• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Area of work experience

• Manager

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Standing for extended periods

Own tools/equipment

• Uniform

Benefits

Financial benefits

• Gratuities

Other benefits

• Free parking available