Worksite environment

• Hot
• Cold/refrigerated

Work setting

• Restaurant
• Bar

Ranks of chefs

• Chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes
• Instruct cooks in the 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
• Requisition of food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in the preparation, cooking and handling of food

Supervision

• 11-15 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Team player