executive chef

Education: No degree, certificate or diploma. Work site environment: Noisy. Odours. Hot. Non-smoking. Work setting: Restaurant. Ranks of chefs: Executive chef. Tasks: Estimate 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. Supervise cooks and other kitchen staff. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend. Overtime required. Support for youths: Offers on-the-job training tailored to youth. Offers mentorship, coaching and/or networking opportunities for youth.

Formation minimale

Diplôme collégial

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19 août 2026