chef

Overview Languages English Education No degree, certificate or diploma 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 site environment Odours Hot Cold/refrigerated Work setting Formal dining room Restaurant Ranks of chefs Executive chef Responsibilities Tasks Estimate amount and costs of supplies and food items 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 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 Wash, peel and cut vegetables and fruit Food preparation Food safety/handling skills Plan, organize and oversee operational logistics of the organization Prepare and cook complete meals or individual dishes and foods Determine the size of food portions and costs Supervision 1 to 2 people Experience and specialization Cuisine specialties Italian cuisine European Vegetarian International Brazilian Portuguese Spanish Gluten-free Mediterranean cuisine Vegan Food specialties Bakery goods and desserts Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

The Executive Chef is responsible for overseeing kitchen operations, managing food costs, and supervising staff. Key duties include creating recipes, planning menus, and ensuring high-quality food preparation for regular service and special events.

Candidates must have 3 to 5 years of experience and proficiency in English. No formal degree or diploma is required, but expertise in various international cuisines and food safety is essential.

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Costing
• Staff Supervision
• Recipe Creation
• Food Safety
• Inventory Management
• Kitchen Logistics
• Italian Cuisine
• European Cuisine
• Vegan Cooking
• Gluten-free Cooking
• Mediterranean Cuisine
• Bakery Goods
• Seafood Preparation
• Meat Preparation
• Staff Training

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level