Found Description
Education
College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years or equivalent experience.
Work site environment
Outdoors. Non‑smoking.
Work setting
Formal dining room. Restaurant. Catering firm. Private residence.
Ranks of chefs
Sous‑chef.
Tasks
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Create new recipes.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Prepare and cook food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Plan menus and ensure food meets quality standards.