corporate chef

Education: College/CEGEP. Cooking and related culinary arts, general. Culinary arts/chef training. Restaurant/food services management. Work site environment: Noisy. Hot. Cold/refrigerated. Work setting: Restaurant. Bistro. Ranks of chefs: Executive chef. Chef. Tasks: Estimate labour costs. Maintain records of food costs, consumption, sales and inventory.

Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants.

Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise kitchen staff and helpers. Manage kitchen operations. Certificates, licences, memberships, and courses : Cook Trade Certification. Cook Red Seal Certificate. Area of specialization: Gourmet cooking. Government programs: Recognized employer.

Employment terms options: Evening. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Vision care benefits. Financial benefits: Bonus. Gratuities. Group insurance benefits. Life insurance. Other benefits: Free parking available. Learning/training paid by employer. Travel insurance. Wellness program.

Support for youths: Offers mentorship, coaching and/or networking opportunities for youth. Support for Indigenous people: Participates in a government or community program or initiative that supports Indigenous people. Support for mature workers: Offers mentorship, coaching and/or networking opportunities for mature workers .