Chef

Job summary

Plan menus and prepare and cook meals and specialty foods for regular service, special guests, and events. Supervise and train kitchen staff, manage food costs and inventory, requisition supplies, and ensure food quality.

Job details

Overview Languages English Education Secondary (high) school graduation certificate 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 Urban area Relocation costs covered by employer Ranks of chefs 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 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people Working groups Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Standing for extended periods Personal suitability Leadership Dependability Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Other benefits Other benefits

What you’ll do

Plan menus and prepare and cook meals and specialty foods for regular service, special guests, and events. Supervise and train kitchen staff, manage food costs and inventory, requisition supplies, and ensure food quality.

Requirements

Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role requires leadership, dependability, strong oral communication, flexibility, organization, reliability, and the ability to work in a fast-paced environment under pressure while standing for extended periods.

Benefits

• Other Benefits

Listed skills

• Teamwork · Preferred
• Organization · Preferred
• Leadership · Preferred
• Food preparation · Preferred
• Cooking · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Preparation
• Cooking
• Food Presentation
• Kitchen Staff Supervision
• Staff Training
• Food Cost Management
• Inventory Management
• Supply Requisitioning
• Quality Standards
• Event Catering
• Client Consultation
• Leadership
• Oral Communication
• Organization
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership