Work setting

• Restaurant

Ranks of chefs

• Chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• South Indian
• West Indian

Additional information

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Work under pressure
• Bending, crouching, kneeling

Personal suitability

• Flexibility
• Organized
• Reliability

Benefits

Financial benefits

• Bonus

Other benefits

• Parking available