Chef NOC 6321

Assuring that all food is of high quality and is served on time. Planning the menu while keeping the budget and seasonal ingredients in mind. In charge of all kitchen operations.

Coordination of kitchen staff and assistants as needed. Staff must be trained to prepare and cook all menu items. Taking inventory of ingredients and equipment, as well as placing orders to replenish supplies.

Enforcing kitchen safety and sanitation standards. Developing new recipes to keep the menu interesting. Keeping abreast of industry developments.

Receiving feedback and making necessary improvements Requirements Diploma/degree from a culinary school Previous work experience as a chef. Culinary arts expertise is required. Sanitation and quality control perfectionists.

Portfolio of creative, one-of-a-kind dishes. Expertise in multitasking. Outstanding interpersonal and leadership abilities.

Capability to conduct stocktaking and place resupply orders. Outstanding work...