executive chef
On-site · Beaverton
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work site environment: Outdoors. Wet/damp. Noisy. Odours. Hot. Cold/refrigerated. Non-smoking. Work setting: Urban area. Ranks of chefs: Executive chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supe…