Full-Time Head chef
Job Description
Languages
English
Education
Not required
.
Credentials (certificates, licences, memberships, courses, etc.)
Not required
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Experience
3 years to less than 5 years
.
Chef Category
Head chef
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Work Setting
Restaurant
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Cuisine Specialties
Japanese
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Food Preparation Specializations
Stocks, soups and sauces; Cold kitchen; Meat, poultry and game; Eggs and dairy; 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
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Additional Skills
Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data
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Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Bending, crouching, kneeling
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Transportation/Travel Information
Public transportation is not available
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Work Location Information
Urban area
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Essential Skills
Reading text; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Continuous learning
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Other Information
Formal training in culinary arts and Japanese language ability are an asset. Secondary school completion preferred.