Chef

Kibbi Technologies Inc.; Edmonton; On-site; CAD 42,000 - 64,000; Full time

Job summary

Kibbi Technologies Inc. seeks an experienced kitchen lead to manage high-volume cooking operations. You will supervise cooks, design menus, and ensure consistent quality for events and daily service, including new recipe development and technique demonstrations.

Ideal candidates have 3–5 years of kitchen experience, strong leadership, and a Food Safety Certificate. This on-site role requires a fast-paced, detail-oriented approach and collaboration with clients for weddings and banquets.

Qualifications

• 3- to less than 5 years kitchen experience.
• Strong leadership and team management abilities.
• Experience planning menus for events and banquets.
• Food safety knowledge and sanitation practices.

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and equipment to kitchen staff
• Supervise activities of chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook meals for events such as banquets
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Lead/instruct individuals

Skills

Leadership

Dependability

Interpersonal skills

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary or equivalent experience

Food Safety Certificate

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate
• 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 SITE ENVIRONMENT

• Hot

WORK SETTING

• Restaurant

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
• 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 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

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Sushi preparation techniques
• Japanese cuisine
• Filipino cuisine

ADDITIONAL INFORMATION

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

WEIGHT HANDLING

• Between 45 and 60 kg (100-132 lbs)

PERSONAL SUITABILITY

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player