chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Sous-chef Meat 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 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 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 5-10 people Credentials Certificates, licences, memberships, and courses Cook Trade Certification Safe Food Handling certificate Experience and specialization Cuisine specialties Sushi preparation techniques Cantonese cuisine Szechuan Dim Sum International Additional information Security and safety Medical exam Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Organized Team player Benefits Other benefits Free parking available Other benefits

The chef is responsible for supervising kitchen staff, planning menus, and managing food costs and inventory. They must prepare specialty meals and ensure all food meets quality standards while training staff in cooking techniques.

Candidates require a high school diploma, a Cook Trade Certification, and a Safe Food Handling certificate. Between 1 and 2 years of experience is required, specifically with expertise in Asian and international cuisines.

• Free parking

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Menu Planning
• Staff Supervision
• Cost Estimation
• Inventory Management
• Recipe Creation
• Sushi Preparation
• Cantonese Cuisine
• Szechuan Cuisine
• Dim Sum
• International Cuisine
• Food Presentation
• Kitchen Management
• Staff Training
• Food Safety
• Quality Control

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

Formation minimale

Études secondaires

Expérience minimale

0+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level