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Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision 5-10 people Additional information Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Organized

What you’ll do

The chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. Key tasks include creating recipes, managing food costs and inventory, and training staff in food preparation and handling.

Requirements

Candidates must have a high school graduation certificate and between 2 to 3 years of relevant experience. Essential qualities include dependability, strong interpersonal skills, and excellent organizational and communication abilities.

Listed skills

• Recruitment · Preferred
• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Staff Supervision
• Recipe Creation
• Food Cost Management
• Inventory Management
• Staff Training
• Kitchen Management
• Food Presentation
• Recruitment
• Food Safety
• Cooking Techniques
• Allergy Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership