chef

Overview Languages English Education Secondary (high) school graduation certificate or equivalent experience 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. Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Experience and specialization Cuisine specialties East Indian Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Participates in a government or community program or initiative that supports newcomers and/or refugees Assists with immediate settlement needs of newcomers and/or refugees (for example: housing, transportation, storage, childcare, winter clothing, etc.) Supports social and labour market integration of newcomers and/or refugees (for example: facilitating access to community resources, language training, skills training, etc.) Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.) Supports newcomers and/or refugees with foreign credential recognition Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Does not require Canadian work experience Support for youths Participates in a government or community program or initiative that supports youth employment Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Participates in a government or community program or initiative that supports Indigenous people Offers mentorship, coaching and/or networking opportunities for Indigenous workers Develops and maintains relationships with indigenous communities, indigenous-owned businesses and organizations Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Facilitates access to Elders who can offer support and guidance to Indigenous workers Supports for visible minorities Participates in a government or community program or initiative that supports members of visible minorities Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.) Offers mentorship programs that pair members of visible minorities with experienced employees Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

The chef is responsible for planning menus, managing food and labor costs, and overseeing the preparation of meals and specialty foods. They must supervise and train kitchen staff while ensuring food quality standards are met for regular service and special events.

Candidates must have a high school diploma or equivalent experience and between 3 to 5 years of professional experience. Specialization in East Indian cuisine is required.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Estimation
• Inventory Management
• Staff Supervision
• Recipe Creation
• East Indian Cuisine
• Food Presentation
• Staff Training
• Kitchen Management
• Quality Standards
• Banqueting
• Recruitment

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

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level