• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 5 years or more
• or equivalent experience

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Attention to detail

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 food on a regular basis, or for special guests or functions
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food