Chefs perform some or all of the following duties:t • Chefs • Consult with clients regarding weddings, banquets and specialty functions • Plan menus and ensure food meets quality standards • Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets • Estimate food requirements and may estimate food and labour costs • Supervise activities of chefs and cooks • Demonstrate new cooking techniques and new equipment to cooking staff • Recruit and hire staff • May prepare and cook food on a regular basis, or for special guests or functions. • Instruct cooks in preparation, cooking, garnishing and presentation of food • Create new recipes • Plan menus • Requisition food and kitchen supplies. Employment requirements • Completion of secondary school • Cook's trade certification or equivalent credentials, training and experience are required. • Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and Experience as a sous-chef, specialist chef or chef. • Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation. • Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination. • The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCFCC) are available to qualified chefs. Additional information • The Red Seal endorsement allows for interprovincial mobility.
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Additional information (visa info, unusual work hours, etc...) :
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