chef

Overview

Languages

English

Education

• No degree, certificate or diploma
  
  

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant
  
  

Ranks of chefs

• Executive chef
• Sushi chef
• Head chef
• Chef
  
  

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Prepare dishes for customers with food allergies or intolerances
  
  

Experience and specialization

Cuisine specialties

• Japanese cuisine
  
  

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms
  
  

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods
  
  

Personal suitability

• Organized
• Reliability
• Team player
  
  

Benefits

Health benefits

• Dental plan
• Health care plan
• Vision care benefits