Executive chef

Education: Secondary (high) school graduation certificate. or equivalent experience. Work site environment: Wet/damp. Odours. Hot. Cold/refrigerated. Non-smoking. Work setting: Restaurant. Ranks of chefs: Executive chef. Head chef. 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. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. 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...