Chef

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

Work setting

• Restaurant

Ranks of chefs

• 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

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