Work setting
Restaurant
Ranks of chefs
Chef
Responsibilities
Tasks
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Estimate food requirements and food and labour costs
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Supervision
3-4 people
Experience and specialization
Cuisine specialties
East Indian
Food specialties
Bakery goods and desserts
Cereals, grains and pulses
Cold kitchen
Eggs and dairy
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail
Standing for extended periods
Personal suitability
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Benefits
Health benefits
Disability benefits
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