Head chef

Education: Expérience: Education Secondary (high) school graduation certificate Work setting Restaurant Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 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 Supervisory Experience Cuisine specialties Italian cuisine European Work conditions and physical capabilities Fast-paced environment Work under pressure Standing for extended periods Personal suitability Leadership Organized Team player Screening questions Do you have experience working in this field? Do you have the required certifications listed in the job posting? Government programs Recognized employer Experience 3 years to less than 5 years Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week

The Head Chef is responsible for managing kitchen operations, including menu planning, cost control, and supervising kitchen staff. They oversee the preparation and presentation of food while ensuring quality standards and managing inventory.

Candidates must have a high school diploma and 3 to 5 years of experience in the field. Proficiency in Italian and European cuisines and strong leadership skills are required.

• LeadershipSouhaitée
• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Menu Planning
• Staff Supervision
• Cost Control
• Recipe Creation
• Inventory Management
• Italian Cuisine
• European Cuisine
• Staff Training
• Food Safety
• Kitchen Management
• Leadership
• Recruitment

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

13 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level