head chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Head chef Responsibilities 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, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Consult with clients regarding weddings, banquets and specialty functions 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 Supervision 3-4 people Experience and specialization Cuisine specialties Cantonese cuisine Dim Sum Food specialties Bakery goods and desserts Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Vegetables, fruits, nuts and mushrooms Additional information Work conditions and physical capabilities Fast-paced environment Tight deadlines Combination of sitting, standing, walking Personal suitability Leadership Efficient interpersonal skills Organized Reliability Team player Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for mature workers Provides staff with awareness training to create a welcoming work environment for mature workers

The Head Chef is responsible for supervising kitchen staff, creating new recipes, and planning menus to ensure high quality standards. They also manage food costs, inventory, and coordinate specialty functions such as weddings and banquets.

Candidates must have a high school diploma and at least 5 years of experience in a professional kitchen. Proficiency in Cantonese cuisine and Dim Sum is required, along with strong leadership and organizational skills.

• OrganizationPreferred
• LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Management
• Staff Supervision
• Cantonese Cuisine
• Dim Sum
• Bakery Goods
• Dessert Preparation
• Kitchen Management
• Recipe Creation
• Food Quality Control
• Staff Training
• Inventory Management
• Leadership
• Interpersonal Skills
• Organization

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Minimum education

High school

Minimum experience

5+ years

Apply by

Aug 27, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level