Full-Time Executive chef
Job Description
Languages
English
Education
Completion of high school
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Cook Red Seal Certificate
.
Experience
5 years or more
.
Chef Category
Executive chef; Head chef; Chef; Sous-chef
.
Work Setting
Formal dining room; Cafeteria
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; 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; 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; Schedule staff; Supervise cooks and kitchen staff; Supervise sous-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; Attention to detail; Standing for extended periods
.
Ability to Supervise
11-15 people
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Computer use; Continuous learning
.
Other Information
Looking for an Executive Chef with experience in fine dining and can oversee production in a cafeteria setting.