chef

chef

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

• Restaurant

Ranks of chefs

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Certificates, licences, memberships, and courses

• Food Safety Certificate
• Stocks, soups and sauces

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking