Head Chef

Job summary

Lead and supervise kitchen staff, plan menus, develop recipes, and direct food preparation and cooking across several restaurants. Manage food costs, inventory, supplies, and equipment while ensuring quality standards and accommodating customers with food allergies or intolerances.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Wet/damp Noisy Odours Hot Cold/refrigerated Non-smoking Work setting Restaurant Ranks of chefs Head chef Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 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 and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people Experience and specialization Cuisine specialties Japanese cuisine Food specialties Fish and seafood Meat, poultry and game Additional information Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Flexibility Organized Reliability Team player Benefits Financial benefits Gratuities

What you’ll do

Lead and supervise kitchen staff, plan menus, develop recipes, and direct food preparation and cooking across several restaurants. Manage food costs, inventory, supplies, and equipment while ensuring quality standards and accommodating customers with food allergies or intolerances.

Requirements

Requires a secondary school graduation certificate and at least five years of experience. The role calls for Japanese cuisine expertise, leadership and staff supervision, and the ability to work in a fast-paced, physically demanding kitchen environment.

Benefits

• Gratuities

Listed skills

• Leadership · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Quality Control · Preferred
• Cooking · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Leadership
• Menu Planning
• Recipe Development
• Food Preparation
• Cooking
• Japanese Cuisine
• Fish And Seafood Preparation
• Meat And Poultry Preparation
• Food Cost Management
• Inventory Management
• Kitchen Staff Supervision
• Staff Training
• Food Safety
• Quality Control
• Kitchen Supply Procurement
• Equipment Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership