Overview

Languages

English

Education

Other trades certificate or diploma or equivalent experience

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

Noisy

Work setting

Restaurant

Ranks of chefs

Executive chef

Responsibilities

Tasks

Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Leading/instructing individuals Supervise and co-ordinate activities of staff who prepare and portion food Prepare budget and cost estimates Maintain records of stock, repairs, sales and wastage Establish work schedules Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Must have knowledge of the establishment's culinary genres

Supervision

5-10 people Staff in various areas of responsibility Kitchen and food service helpers Food and beverage servers

Experience and specialization

Cuisine specialties

Greek

Area of work experience

Manager

Additional information

Work conditions and physical capabilities

Fast-paced environment Work under pressure Physically demanding Standing for extended periods

Benefits

Health benefits

Dental plan Health care plan

Financial benefits

Life insurance