Full-Time Head chef (HEAD CHEF-KITCHEN LEADER)
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Safe Food Handling certificate; Not required
.
Experience
3 years to less than 5 years
.
Chef Category
Sous-chef
.
Work Setting
Restaurant
.
Cuisine Specialties
Canadian; International
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Eggs and dairy; Cereals, grains and pulses; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Requisition food and kitchen supplies and equipment; Schedule staff; Supervise cooks and kitchen staff
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Physically demanding; Attention to detail; Combination of sitting, standing, walking
.
Transportation/Travel Information
Public transportation is available
.
Work Location Information
Urban area
.
Ability to Supervise
5-10 people
.
Essential Skills
Reading text; Document use; Numeracy; Communication; Working with others; Problem solving; Decision making
.