Found Description
Education
College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years.
Responsibilities
- Estimate the 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.