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Credentials (certificates, licences, memberships, courses, etc.)
- Safe Food Handling certificate
- Food Safety Certificate
- Cook Red Seal Certificate
- Cook Trade Certification
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
- 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
- Resort
- Restaurant
- Hotel, motel, resort
Security and Safety
- Driver's validity licence check
Own Tools/Equipment
- Uniform
Work Site Environment
- Hot
- Cold/refrigerated
- Non-smoking
Transportation/Travel Information
- Own transportation
- Own vehicle
- Valid driver's licence
- Public transportation is not available
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Ability to Supervise
- 5-10 people
Work Location Information
- Rural area
- Staff accommodation available
- Willing to relocate
- Relocation costs not covered by employer
Ranks of Chefs
- Head chef
- Executive chef
- Chef
Food Specialties
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
- Cereals, grains and pulses
- Bakery goods and desserts
Sous-Chefs Specific Skills
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Chefs and Specialist Chefs Specific Skills
- Create new recipes
- Prepare and cook complete meals and specialty foods for events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
Executive Chefs Specific Skills
- Recruit and hire staff
- Plan and direct food preparation and cooking activities of several restaurants
- 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
Personal Suitability
- Initiative
- Effective interpersonal skills
- Flexibility
- Team player
- Excellent oral communication
- Dependability
- Reliability
- Organized
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