executive chef

Overview

Languages: English

Education: College/CEGEP

Experience: 2 years to less than 3 years

Work arrangement: On site. Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks:

• Maintain records of food costs, consumption, sales and inventory
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Experience and specialization

Cuisine specialties: Italian cuisine

Work conditions and physical capabilities

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