chef

Work setting

• Formal dining room
• Room and board provided
• Rural area
• Cafeteria

Ranks of chefs

• Chef
• Chef de partie
• Pastry chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Mediterranean cuisine
• Turkish
• Halal

Food specialties

• Bakery goods and desserts
• Eggs and dairy
• Meat, poultry and game

Additional information

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Attention to detail

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Pension plan
• Registered Retirement Savings Plan (RRSP)

Long term benefits

• Maternity and parental benefits

Other benefits

• Free parking available