chef

Overview Languages English Education Secondary (high) school graduation certificate 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 Urban area Relocation costs covered by employer Ranks of chefs Chef 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 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people Working groups Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Standing for extended periods Personal suitability Leadership Dependability Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Other benefits Other benefits

The chef is responsible for planning menus, managing food costs and inventory, and supervising kitchen staff. They must prepare high-quality meals for regular service and special events such as banquets and weddings.

Candidates must have a high school graduation certificate and between 3 to 5 years of relevant experience. The role requires the ability to work in a fast-paced environment and stand for extended periods.

• LeadershipSouhaitée
• Gestion des stocksSouhaitée

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

• Menu Planning
• Food Costing
• Inventory Management
• Staff Training
• Kitchen Supervision
• Banqueting
• Food Presentation
• Cooking Techniques
• Leadership
• Oral Communication

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level