Chef in Windsor

Work site environment

• Noisy

Work setting

• Restaurant
• International level
• Arts and culture

Ranks of chefs

• Chef

Responsibilities

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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Advise on menu selections
• Provide advice in the area of food preparation and storage, and food safety
• Interpret trends and developments on health issues
• Resolve conflict situations
• Food preparation
• Must have knowledge of the establishment’s culinary genres
• Train to maintain high levels of technical proficiency
• Help with scheduling and workflow
• Participate in staff meetings
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Conduct research to improve nutritional programs and food service operations
• Assemble the creative team
• Analyze market research data to improve business decisions or activities

Supervision

• 5-10 people

Credentials

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
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Experience and specialization

Type of product

• Food and food products

Cuisine specialties

• Italian cuisine

Functional expertise

• Professional accreditation

Food specialties

• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms
• Chocolate
• Desserts and pastries

Area of work experience

• Special events
• Method and technique development

Manufacturing sector experience

• Food

Counselling specialization

• Study skills

Area of specialization

• Gourmet cooking

Additional information

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
• Bending, crouching, kneeling
• Ability to work independently

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Tools
• Uniform
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Ability to multitask
• Collaborative
• Creativity
• Time management
• Innovation