Executive Chef

Work site environment

• Noisy
• Hot

Work setting

• Restaurant

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Experience and specialization

Cuisine specialties

• Cantonese cuisine
• Japanese cuisine
• Thai
• Vietnamese cuisine

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Team player