Chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 3 years to less than 5 years Work setting Restaurant Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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, …