Executive Chef

Job Title: Executive Chef

Company: Karakoram Restaurant Inc.

Location: Vancouver, BC

Employment Type: Full-time, Permanent Salary: $25.00–$33.00 hourly (based on qualifications and experience)

Company Description Karakoram Restaurant – Authentic Pakistani Food offers guests a rich variety of regional flavors from across Pakistan, highlighting specialties inspired by the Taste of Lahore and Taste of Peshawar. The menu features succulent Karahi, aromatic lamb, and a wide range of traditional dishes prepared with carefully selected spices. Guests are invited to experience cuisine influenced by royal kitchens, showcasing classic recipes and refined techniques. The restaurant focuses on delivering a memorable culinary journey that celebrates Pakistani culture and hospitality.

Role Description The Executive Chef is a full-time, on-site role based at Karakoram Restaurant in Vancouver, BC. This position is responsible for overseeing all kitchen operations, including menu development, food preparation, plating standards, and quality control for authentic Pakistani cuisine. The Executive Chef will lead, train, and schedule kitchen team members, ensuring consistent execution of recipes, safe food handling, and efficient workflow during service. Daily duties include managing inventory, sourcing ingredients, controlling food costs, and collaborating with management on specials, events, and overall guest experience. The Executive Chef will maintain high standards of cleanliness, compliance with health regulations, and uphold the restaurant’s culinary vision and brand.

Qualifications

Strong background in Pakistani and South Asian cuisine, with proven ability to create and execute authentic, high-quality menus. Experience in kitchen leadership, including supervising staff, delegating tasks, and fostering a positive, inclusive team culture. Demonstrated skills in food preparation, presentation, and consistency, with attention to flavor profiles and portion control. Knowledge of food safety, sanitation standards, and compliance with local health regulations. Ability to manage inventory, control food and labor costs, and work within budget guidelines. Effective communication and organizational skills, with the ability to coordinate with front-of-house and management teams. Previous experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-volume restaurant environment preferred. Culinary degree, professional chef training, or equivalent experience in the culinary field is an asset. Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.