Job Title

Overview Languages: English Education No degree, certificate or diploma Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Restaurant and food service Food service establishment Ranks of chefs Chef Sous-chef Chef de partie Sauce chef Pastry chef Garde-manger chef Meat chef Fish chef Responsibilities Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants 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 Leading/instructing individuals Cook Supervision More than 20 people Cook (general) #J-18808-Ljbffr