Chef in Québec

LANGUAGES

• French

EDUCATION

• Other trades certificate or diploma
• Cooking and related culinary arts, general

EXPERIENCE

5 years or more

ON SITE

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

WORK SITE ENVIRONMENT

• Odours
• Hot
• Non-smoking

WORK SETTING

• Restaurant
• Catering firm

RANKS OF CHEFS

• Head chef

RESPONSIBILITIES

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
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

SUPERVISION

• 3-4 people
• Working groups

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Safe Food Handling certificate
• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• African cuisine
• Mediterranean cuisine

FOOD SPECIALTIES

• Cereals, grains and pulses
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

AREA OF WORK EXPERIENCE

• Manager

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

PERSONAL SUITABILITY

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

FINANCIAL BENEFITS

• Gratuities

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