Chef

India Rosa Griffintown; Montreal; On-site; CAD 55,000 - 85,000; Full time

Job summary

India Rosa Griffintown in Montreal requires an experienced head chef to lead kitchen operations on site. The role focuses on planning menus, supervising cooks and creating innovative recipes while maintaining high quality and cost controls.

Strong leadership and multi-restaurant coordination are essential for success. The position demands at least five years in a professional kitchen, fluency in English or French, and willingness to work onsite at the Griffintown location.

Qualifications

• Requires English or French language proficiency.
• Minimum 5 years of kitchen/chef experience.
• On-site restaurant role in Griffintown, Montreal.

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 complete meals and specialty foods for events such as banquets.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with dietary restrictions.
• Lead and train kitchen staff.

Skills

Leadership

Menu planning

Team supervision

Quality control

Cost control

Education

Secondary school certificate

Job description

OVERVIEW

LANGUAGES

English or French

EDUCATION

Secondary (high) school graduation certificate

EXPERIENCE

5 years or more

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

• Formal dining room
• Restaurant

RANKS OF CHEFS

• Head 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Leading/instructing individuals

SUPERVISION

• 16-20 people
• More than 20 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• South Indian
• East Indian

FOOD SPECIALTIES

• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

ADDITIONAL INFORMATION

TRANSPORTATION/TRAVEL INFORMATION

• Public transportation is available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

PERSONAL SUITABILITY

• Leadership
• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player