Head chef

Job requirements
Languages
English

Education
Secondary (high) school graduation certificate

Experience
2 years to less than 3 years

Ability to Supervise
5-10 people

Own Tools/Equipment
Cellular phone

Security and Safety
Driver’s validity licence check, Criminal record check

Transportation/Travel Information
Own transportation, Own vehicle, Valid driver’s licence, Public transportation is not available

Work Conditions and Physical Capabilities
Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling

Work Location Information
Rural area, Willing to relocate, Relocation costs not covered by employer

Work Site Environment
Wet/damp, Noisy, Odours, Hot, Cold/refrigerated, Non-smoking

Personal Suitability
Team player, Organized, Dependability, Reliability, Initiative

Additional Skills
Analyze operating costs and other data, 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
Head chef

Cuisine Specialties
French, Canadian, Italian cuisine, Lebanese, Mexican, European, Vegetarian, International

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

Work Setting
Restaurant