Head Chef
Credentials (certificates, licences, memberships, courses, etc.)
-
- Not required
Cuisine Specialties
-
- Japanese cuisine
Additional Skills
-
- Train staff in preparation, cooking and handling of food
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
-
- Restaurant
Work Conditions and Physical Capabilities
-
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Bending, crouching, kneeling
- Tight deadlines
Ability to Supervise
-
- 5-10 people
Ranks of Chefs
-
- Head chef
Food Specialties
-
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
Chefs and Specialist Chefs Specific Skills
-
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
Personal Suitability
- Initiative
- Effective interpersonal skills
- Flexibility
- Team player
- Dependability
- Reliability
- Organized