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1) Determine how food should be presented, and
create decorative food displays.
2) Determine production schedules and staff
requirements necessary to ensure timely delivery
of services.
3) Estimate amounts and costs of required
supplies, such as food and ingredients.
4) Inspect supplies, equipment, and work areas to
ensure conformance to established standards.
5) Instruct cooks and other workers in the
preparation, cooking, garnishing, and presentation
of food.
6) Monitor sanitation practices to ensure that
employees follow standards and regulations.
7) Prepare and cook foods of all types, either on
a regular basis or for special guests or
functions.
8) Supervise and coordinate activities of cooks
and workers engaged in food preparation.
Cuisine Specialties
- Canadian
Essential Skills
- Working with others
- Continuous learning
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
Specific Skills
- Supervise cooks and kitchen staff
- Schedule staff
- Requisition food and kitchen supplies and equipment
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan menus
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food requirements
- Ensure quality of food and portion control
Work Setting
- Restaurant
Ability to Supervise
- 5-10 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Fish and seafood
- Eggs and dairy
- Cereals, grains and pulses
- Bakery goods and desserts
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