Executive Chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Central food commissary. Catering firm. Fast food. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Create new recipes. 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. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Must have knowledge of the establishment's culinary genres. Cuisine specialties: Sushi preparation techniques. Dim Sum. French. Canadian. Japanese cuisine. European. International. Korean. Vietnamese cuisine. Caribbean and Latin American cuisine. Filipino cuisine. Mediterranean cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 5 years or more. Employment terms options: Day. Weekend. Health benefits: Dental plan. Health care plan.