Full-Time Executive chef
Job Description
Languages
English
Education
Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Certified chef de cuisine (CCC); Safe Food Handling certificate
.
Experience
5 years or more
.
Chef Category
Executive chef
.
Work Setting
Formal dining room
.
Cuisine Specialties
Italian
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Meat, poultry and game; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Demonstrate new equipment; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Plan menus; Ensure quality of food and portion control; Consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions; Create new recipes; Requisition food and kitchen supplies and equipment; Schedule staff; Recruit and hire staff; Supervise cooks and kitchen staff; Supervise sous-chefs; Supervise chefs de partie/specialist chefs
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Physically demanding; Attention to detail; Standing for extended periods
.
Ability to Supervise
5-10 people; 11-15 people
.
Other Languages
Italian
.
Essential Skills
Reading text; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Finding information
.