Description of the function
The head chef is responsible for creating the menu and creating new dishes. He is also responsible for the kitchen staff and management of the supply budgets.
He must in particular:
- Create the menu and create new dishes
- Manage the procurement budgets for fresh produce
- Manage procurement of quality produce
- Manage suppliers
- Supervise kitchen operations
- Mentor and supervise the kitchen staff
- Supervise preparation of the dishes
- Ensure compliance with standards of hygiene and quality and workplace safety
In major or large restaurant establishments, the head chef may be assisted by a platoon consisting of a sub-chef, a chef de partie and several cooks
Prerequisites
- DEP in Cuisine
- ASP in contemporary cuisine
- ASP in market cuisine
Relevant experience of several years in institutional cuisine may be required.
Personal qualities
- Leadership
- Very good physical condition
- Timeliness
- Very good culinary knowledge
- Tolerance for stress
- Analytical skills
- Knowledge of refrigeration equipment and preservation techniques
- Communication skills
- Multitasking
- High capacity for concentration
- Creative spirit
- Team worker
- Methodical and organized
Compensation
Median salary in Canada: $32,790 per year
Like any other function working in the restaurant industry, compensation varies according to the experience of the employee, the company’s situation and the job itself. This work sometimes requires working evenings, weekends and holidays.
Potential Employers
- Hotels and inns
- Restaurants, caterers and cafeterias
- Community facility food services
- Maritime and rail companies
The word of the professionals
Marie-France Desrosiers, owner and chef de cuisine of the Chez Chose Restaurant, Montreal (www.chezchose.net)
What does your job consist of?
I have to create the menus, and also manage the employees and equipment of the entire building. For example, if the oven breaks down during the night I have to find a solution quickly, because the customers won’t wait. To create the menu, I work closely with my cook to create new dishes. He offers me ideas, and I let him go with his creativity. A Chez Chose we work 90% with local producers with whom I have very close ties. In this business, we are working with life. Meat has a lifespan that must be respected. I select quality produce and meats of which I know the history. It is very important for me to work in harmony with the entire supply chain, whether my suppliers, employees or customers. This business is very demanding and requires a great deal of passion and energy. So it’s essential to be have plenty of support around you and to create a pleasant working environment.
What aspects of your job do you like most?
The human relations, both with my employees and with my partners. At Chez Chose we are a small team. So we have to be very focused during peak periods. If all goes well, it’s because each member of the team knows exactly what he has to do. It’s only when there is a major decision to be taken that the hierarchy surfaces and it turns to me. In a restaurant, team spirit and communication are essential. Our ties are very tight.
In your opinion, what are the two main qualities that you have to have for this job?
You have to be inspired and motivated. It’s also necessary to be brave, because this job demands strength. There are many sacrifices to be made in it and we go through a lot of physical hardships and long work hours. In high season, I easily work 70 hours a week. But I have been in the industry for such a long time that I have stopped counting! What counts is to love what you’re doing and to be passionate!