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 Food Safety 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 and cook high-quality meals, including specialty international cuisines and banquet foods.

Candidates require a high school diploma, a Cook Trade Certification, and a Food Safety Certificate. Between 1 and 2 years of experience is required, specifically with Cantonese, Szechuan, and Sushi techniques.

• Free parking

• LeadershipPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Costing
• Inventory Management
• Staff Supervision
• Recipe Creation
• Sushi Preparation
• Cantonese Cuisine
• Szechuan Cuisine
• Dim Sum
• International Cuisine
• Food Safety
• Kitchen Management
• Staff Training
• Garnishing
• Banqueting
• Leadership

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

Minimum education

High school

Minimum experience

0+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level