Executive chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Hotel, motel, resort. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. 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. Schedule staff. Manage kitchen operations. Co-ordinate work activities with other departments. Plan, organize, direct...