Education

College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years.

Responsibilities

• Estimate the 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.
• 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.
• Requisition food and kitchen supplies.