head chef

Overview Languages English Education Other trades certificate or diploma 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. 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 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 Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Experience and specialization Cuisine specialties Korean 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 Standing for extended periods Personal suitability Leadership Efficient interpersonal skills Organized Reliability Team player Benefits Financial benefits Gratuities

The Head Chef is responsible for overseeing all kitchen operations, including menu planning, cost estimation, and the supervision of culinary staff. They must ensure food quality standards are met while managing inventory and preparing specialty meals for events and guests.

Candidates must have 3 to 5 years of experience and a trade certificate, diploma, or equivalent. Proficiency in Korean cuisine and the ability to work in a fast-paced, physically demanding environment are required.

• Gratuities

• LeadershipSouhaitée
• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

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

• Menu Planning
• Cost Estimation
• Inventory Management
• Staff Supervision
• Recipe Creation
• Korean Cuisine
• Staff Training
• Food Presentation
• Budgeting
• Kitchen Management
• Quality Control
• Recruitment
• Client Consultation
• Food Safety
• Leadership

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

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

1 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level