Head Chef

Employment Duration: Permanent

Work Language: French

Working Hours: 40 hours per week

Experience: 1 year to less than 2 years

• or equivalent experience
• Work Environment
• Loud
• Odors
• Hot
• Cold/Refrigerated
• Chef Categories
• Head Chef
• Tasks
• Estimate the quantity and cost of supplies and food items
• Estimate labor costs
• Maintain files on food costs, consumption, and sales and keep an inventory
• Explain new culinary techniques and new equipment to kitchen staff
• Supervise the work of specialized chefs, chefs, cooks, and other kitchen employees
• Create new recipes
• Teach cooks how to prepare, cook, garnish, and present food
• Prepare and cook meals or specialty foods for events such as banquets
• Supervise cooks and kitchen employees
• Prepare and cook food for special guests or on special occasions
• Order food and kitchen supplies
• Make arrangements for the purchase and maintenance of equipment

Plan and direct activities related to the preparation and cooking of food in several restaurants

Prepare menus and ensure that food quality meets standards

Prepare dishes for clients with allergies or food intolerances

Recruit and hire staff

Supervise the activities of sous-chefs, specialized chefs, chefs, and cooks

Train staff in the preparation, cooking, and handling of food

Food handling and food safety

Human resources planning and development

Competency Titles (certificates, licenses, affiliations, courses, etc.)

Certificate in safe food handling

Emergency and cardiopulmonary resuscitation (CPR)

Certificate in Workplace Hazardous Materials Information Systems (WHMIS)

Work Experience Domain

Management

Employment Options

Evening

Flexible schedule

Morning

Weekend

Other Benefits

Other benefits

Parking available