chef de cuisine

Education: Secondary (high) school graduation certificate

Experience: 2 years to less than 3 years

Work setting: Restaurant

Tasks:

1. Maintain records of food costs, consumption, sales and inventory
2. Analyze operating costs and other data
3. Demonstrate new cooking techniques and new equipment to cooking staff
4. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
5. Create new recipes
6. Instruct cooks in preparation, cooking, garnishing and presentation of food
7. Prepare and cook complete meals and specialty foods for events such as banquets
8. Supervise cooks and other kitchen staff
9. Prepare and cook food on a regular basis, or for special guests or functions
10. Prepare and cook meals or specialty foods
11. Requisition food and kitchen supplies
12. Arrange for equipment purchases and repairs
13. Consult with clients regarding weddings, banquets and specialty functions
14. Plan and direct food preparation and cooking activities of several restaurants
15. Plan menus and ensure food meets quality standards
16. Prepare dishes for customers with food allergies or intolerances
17. Recruit and hire staff
18. Supervise activities of sous-chefs, specialist chefs, chefs and cooks
19. Train staff in preparation, cooking and handling of food
20. Leading / instructing individuals

Supervision: More than 20 people

Certificates, licences, memberships, and courses: Fish and seafood

Area of work experience: Manager

Work conditions and physical capabilities:

1. Fast-paced environment
2. Work under pressure
3. Handling heavy loads
4. Physically demanding
5. Combination of sitting, standing, walking