Specialist chef

• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more
• or equivalent experience

Work site environment

• Outdoors
• Noisy

Work setting

• Catering firm

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
• 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
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Food specialties

• Fish and seafood
• Meat, poultry and game

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods

Personal suitability

• Leadership
• Flexibility
• Organized

Employment terms options

• Evening
• Shift
• Morning

Employment terms options

• Night
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week