Executive chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Ranks of chefs: Executive chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Certificates, licences, memberships, and courses : Cook Trade Certification. Employment terms options: Early morning. Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. On call. Day. Weekend. Overtime required. Support for youths: Offers mentorship, coaching and/or networking opportunities for youth.