- Education : Secondary (high) school graduation certificate
- Experience : 3 years to less than 5 years
Work setting
Restaurant
Ranks of chefs
Head chef
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
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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
- 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
Supervision
5-10 people
Cuisine specialties
Japanese cuisine
Food specialties
- Meat, poultry and game
- Stocks, soups and sauces
Transportation / travel information
Public transportation is available
Health benefits
- Dental plan
- Health care plan
Financial benefits
- Bonus
- Group insurance benefits
- Life insurance
- Work Term : Permanent
- Work Language : English
- Hours : 40 hours per week
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