Chef

  • Education: Secondary (high) school graduation certificate
  • Experience: 3 years to less than 5 years

Work setting

  • Restaurant

Ranks of chefs

  • Head chef

Tasks

  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • 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
  • 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

  • 11-15 people

Cuisine specialties

  • Japanese cuisine

Food specialties

  • Meat, poultry and game
  • Stocks, soups and sauces
  • Vegetables, fruits, nuts and mushrooms

Transportation/travel information

  • Public transportation is available

Government programs

  • Recognized employer

Health benefits

  • Dental plan
  • Health care plan

Financial benefits

  • Bonus
  • Group insurance benefits
  • Life insurance
  • Work Term: Permanent
  • Work Language: English or French
  • Hours: 40 hours per week
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