Head Chef
Secondary (high) school graduation certificate
5 years or more
Cook Categories
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- Cook (general)
Cuisine Specialties
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- Japanese cuisine
- Sushi preparation techniques
Additional Skills
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- Train staff in preparation, cooking and handling of food
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Prepare dishes for customers with food allergies or intolerances
- Requisition food and kitchen supplies
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
Work Setting
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- Restaurant
Workers Supervised
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- Kitchen and food service helpers
Specific Skills
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- Supervise kitchen staff and helpers
- Monitor quality and production levels
- Inspect workplaces for safety or health hazards
- Clean kitchen and work areas
- Maintain inventory and records of food, supplies and equipment
- Prepare and cook complete meals or individual dishes and foods
- Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
Work Conditions and Physical Capabilities
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- Fast-paced environment
- Attention to detail
Ability to Supervise
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- More than 20 people
Work Location Information
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- Urban area
Ranks of Chefs
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- Head chef
Food Specialties
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- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
Executive Chefs Specific Skills
- Recruit and hire staff
- Plan menus and ensure food meets quality standards
- Estimate food requirements and food and labour costs
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Arrange for equipment purchases and repairs