executive chef

Languages English Education Secondary (high) school graduation certificate Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Rural area Willing to relocate Cafeteria Café Bakery 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 Analyze operating costs and other data 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 and direct food preparation and cooking activities of several restaurants Recruit and hire staff Leading/instructing individuals Supervision 3-4 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Experience and specialization Cuisine specialties Canadian Food specialties Chocolate Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Benefits Other benefits Free parking available On-site amenities