Head Chef

Job summary

Plan and oversee food preparation, cooking, menu development, and quality standards, including specialty meals and dishes for customers with food allergies. Manage kitchen staff, supplies, equipment, costs, and inventory, and consult with clients about banquets and special events.

Job details

Overview Languages English Education Other trades certificate or diploma or equivalent experience Experience 3 years to less than 5 years 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 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 Prepare and cook complete meals and specialty foods for events such as banquets 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Experience and specialization Cuisine specialties Korean Additional information Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Efficient interpersonal skills Organized Reliability Team player Benefits Financial benefits Gratuities

What you’ll do

Plan and oversee food preparation, cooking, menu development, and quality standards, including specialty meals and dishes for customers with food allergies. Manage kitchen staff, supplies, equipment, costs, and inventory, and consult with clients about banquets and special events.

Requirements

The role requires 3 to less than 5 years of experience and an other trades certificate or diploma, or equivalent experience. Candidates should have Korean cuisine experience and demonstrate leadership, organization, reliability, and the ability to work in a fast-paced, physically demanding environment.

Benefits

• Gratuities

Listed skills

• Organization · Preferred
• Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost Estimation
• Inventory Management
• Operating Cost Analysis
• Staff Supervision
• Recipe Development
• Menu Planning
• Food Preparation and Cooking
• Food Presentation
• Kitchen Supply Procurement
• Equipment Purchasing and Repairs
• Food Quality Standards
• Food Allergy Accommodation
• Staff Recruitment and Training
• Leadership
• Organization
• Korean Cuisine

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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