Chef

• Education:
• Expérience:

Education

• Secondary (high) school graduation certificate

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

Experience

• 3 years to less than 5 years

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Bonus
• Group insurance benefits
• Life insurance
• Durée de l'emploi: Permanent
• Langue de travail: Anglais ou Français
• Heures de travail: 40 hours per week