chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. 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. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. 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. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food.

Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Leadership. Efficient interpersonal skills. Excellent oral communication. Team player. Experience: 1 year to less than 2 years.