executive chef à Gatineau

Work Term: Permanent Work Language: Bilingual Hours: 35 to 45 hours per week Education: Other trades certificate or diploma Experience: 3 years to less than 5 years or equivalent experience Work site environment Noisy Odours Hot Non-smoking Work setting Restaurant Hotel, motel, resort Ranks of chefs Executive chef Sushi chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision More than 20 people Working groups Staff in various areas of responsibility Certificates, licences, memberships, and courses Cook Trade Certification Certified chef de cuisine (CCC) Canadian Federation of Chefs and Cooks certification Safe Food Handling certificate Cook Red Seal Certificate Food Safety Certificate Cuisine specialties Sushi preparation techniques Japanese cuisine Korean Food specialties Bakery goods and desserts Cold kitchen Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts a…