executive chef

Cuisine Specialties

• East Indian

Additional Skills

• Train staff in preparation, cooking and handling of food
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Prepare dishes for customers with food allergies or intolerances
• Requisition food and kitchen supplies
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods

Work Setting

• Restaurant

Work Site Environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling
• Tight deadlines

Ability to Supervise

• 11-15 people

Ranks of Chefs

• Executive chef

Food Specialties

• Vegetables, fruits, nuts and mushrooms
• Stocks, soups and sauces
• Meat, poultry and game
• Fish and seafood
• Eggs and dairy
• Cold kitchen
• Cereals, grains and pulses
• Bakery goods and desserts

Executive Chefs Specific Skills

• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Estimate food requirements and food and labour costs
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions

Personal Suitability

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