executive chef

Overview Languages English Education Other trades certificate or diploma Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Executive chef Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Emergency First Aid and Cardiopulmonary Resuscitation (CPR) Experience and specialization Cuisine specialties Indonesian Thai Vegetarian Vietnamese cuisine Gluten-free Vegan Food specialties Bakery goods and desserts Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Additional information Transportation/travel information Own transportation Public transportation is available Work conditions and physical capabilities Fast-paced environment Attention to detail Standing for extended periods Personal suitability Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player 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 Supports newcomers and/or refugees with foreign credential recognition

The Executive Chef is responsible for managing kitchen operations, including food cost analysis, menu planning, and supervising kitchen staff. They oversee the preparation of regular meals and specialty foods for events such as weddings and banquets.

Candidates must have 2 to 3 years of experience and a trade certificate or diploma. Required certifications include Safe Food Handling and Emergency First Aid/CPR.

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Cost Management
• Staff Supervision
• Recipe Creation
• Kitchen Management
• Food Safety
• Banqueting
• Inventory Management
• Staff Training
• Indonesian Cuisine
• Thai Cuisine
• Vietnamese Cuisine
• Vegetarian Cooking
• Vegan Cooking
• Gluten-free Cooking
• Bakery and Desserts

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 18, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level