Specialist chef

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Work setting

• Restaurant
• Central food commissary

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Cuisine specialties

• Cantonese cuisine
• Szechuan
• Thai
• International

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Evening
• Shift

Employment terms options

• Morning
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week