head chef

Overview

Languages
English

Education

- Other trades certificate or diploma
- or equivalent experience

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

Ranks of chefs

- Head chef

Responsibilities
Tasks

- Estimate amount and costs of supplies and food items
- Estimate labour costs
- 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
- 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
- Requisition food and kitchen supplies
- 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
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals

Experience and specialization
Cuisine specialties

- Korean

Additional information
Security and safety

- Criminal record check

Work conditions and physical capabilities

- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods

Personal suitability

- Leadership
- Efficient interpersonal skills
- Organized
- Reliability
- Team player

Benefits
Financial benefits

- Gratuities