Chef

Job requirements

Languages

English

Education

No degree, certificate or diploma

Experience

2 years to less than 3 years

Ability to Supervise

5-10 people

Work Conditions and Physical Capabilities

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

Work Site Environment

Wet/damp, Noisy, Hot, Cold/refrigerated, Non-smoking

Personal Suitability

Effective interpersonal skills, Team player, Flexibility, Organized, Dependability, Reliability, Initiative

Additional Skills

Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food, Prepare dishes for customers with food allergies or intolerances

Ranks of Chefs

Chef

Cuisine Specialties

East Indian

Food Specialties

Stocks, soups and sauces, Fish and seafood, Vegetables, fruits, nuts and mushrooms, Cold kitchen, Meat, poultry and game, Eggs and dairy

Work Setting

Restaurant

Executive Chefs Specific Skills

Estimate food requirements and food and labour costs, Plan and direct food preparation and cooking activities of several restaurants, Consult with clients regarding weddings, banquets and specialty functions, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Plan menus and ensure food meets quality standards, Arrange for equipment purchases and repairs

Sous-Chefs Specific Skills

Demonstrate new cooking techniques and new equipment to cooking staff, Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Chefs and Specialist Chefs Specific Skills

Prepare and cook complete meals and specialty foods for events such as banquets, Create new recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food