executive chef

Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Hot Cold/refrigerated Work setting Restaurant Ranks of chefs Executive chef Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision 3-4 people Credentials Certificates, licences, memberships, and courses Certified chef de cuisine (CCC) Safe Food Handling certificate Food Safety Certificate Experience and specialization Cuisine specialties South Indian Vegetarian Gluten-free Halal Vegan Food specialties Vegetables, fruits, nuts and mushrooms Additional information Security and safety Bondable Criminal record check Transportation/travel information Own transportation Work conditions and physical capabilities Work under pressure Physically demanding Attention to detail Combination of sitting, standing, walking Bending, crouching, kneeling Personal suitability Organized Reliability Team player Benefits Other benefits Free parking available