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Corporate chef
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
- Education: Bachelor's degree
- Experience: 3 years to less than 5 years
- or equivalent experience
Work setting
- Catering firm
Tasks
- 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
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- Supervise and co-ordinate activities of staff who prepare and portion food
- Inspect kitchens and food service areas
- Food preparation
- Maintain inventory and records of food, supplies and equipment
- Prepare and cook complete meals or individual dishes and foods
- Plan menus and estimate food requirements for their realization
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Employment terms options
- Evening
- Shift
Employment terms options
- Morning
- Day