chef

Beyond Pho Vietnamese Cuisine; Halifax; On-site; CAD 40,000 - 50,000; Full time

Job summary

A local restaurant in Halifax is seeking a skilled chef to supervise kitchen activities, manage food costs, and train culinary staff. The ideal candidate should have at least 1 year of experience and hold a Food Safety Certificate. Responsibilities include preparing meals, planning menus, and ensuring quality standards are met. This role requires leadership in a fast-paced environment to deliver exceptional dining experiences.

Qualifications

• Experience of 1 to 2 years in a culinary or restaurant setting.
• Must hold a Food Safety Certificate.
• Ability to supervise and train kitchen staff effectively.

Responsibilities

• Estimate costs and manage supplies for food items.
• Supervise and instruct kitchen staff in food preparation and presentation.
• Plan menus and ensure quality standards for food.

Skills

Supervision

Cooking techniques

Menu planning

Food safety

Education

Secondary (high) school graduation certificate

Tools

Cooking equipment

Food inventory management software

Job description

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

• Restaurant

Ranks of chefs

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Certificates, licences, memberships, and courses

• Food Safety Certificate
• Stocks, soups and sauces

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking