Chef

Job summary

The chef is responsible for planning menus, managing food costs, and overseeing the preparation and presentation of meals for a formal dining environment. They must supervise kitchen staff, train employees in cooking techniques, and coordinate specialty functions such as weddings and banquets.

Job details

Overview Languages English Education College/CEGEP Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Formal dining room Restaurant Large restaurant and hotel 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 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 Requisition food and kitchen supplies 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 Train staff in preparation, cooking and handling of food Credentials Certificates, licences, memberships, and courses Cook Red Seal Certificate Experience and specialization Cuisine specialties Italian cuisine Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Flexibility Organized Reliability Team player

What you’ll do

The chef is responsible for planning menus, managing food costs, and overseeing the preparation and presentation of meals for a formal dining environment. They must supervise kitchen staff, train employees in cooking techniques, and coordinate specialty functions such as weddings and banquets.

Requirements

Candidates must have at least 5 years of experience and a Cook Red Seal Certificate. A college or CEGEP education is required, along with specialization in Italian cuisine.

Listed skills

• Quality Control · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Costing
• Inventory Management
• Staff Training
• Recipe Creation
• Banqueting
• Italian Cuisine
• Kitchen Supervision
• Staff Recruitment
• Food Presentation
• Quality Control
• Supply Requisition

Job areas

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