chef

Government of Canada - Western; Oliver; On-site; CAD 45,000 - 65,000; Full time

Job summary

A government agency in Oliver seeks an experienced chef to supervise kitchen staff and manage food preparation in a fast-paced environment. This role demands strong leadership skills and a minimum of 5 years in culinary arts, particularly in diverse cuisines including South Indian and East Indian. Benefits include gratuities and free parking. Relocation costs are not covered.

Benefits

Gratuities

Free parking available

Qualifications

• 5 years or more experience in culinary arts.
• Ability to supervise kitchen staff and manage food costs.
• Experience in preparing diverse cuisines, especially South Indian and East Indian.

Responsibilities

• Maintain records of food costs and inventory.
• Demonstrate new cooking techniques to the cooking staff.
• Supervise activities of chefs and kitchen workers.
• Create new recipes and plan menus.
• Prepare and cook complete meals for events.

Skills

Leadership

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Bachelor's degree

Safe Food Handling certificate

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Bachelor's degree

Experience

5 years or more

On site

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

Asset languages

• Hindi
• Panjabi

Work site environment

• Noisy
• Hot

Work setting

• Restaurant
• Rural area
• Relocation costs not covered by employer

Ranks of chefs

• Chef

Responsibilities

• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

Credentials

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

• South Indian
• East Indian
• European
• Vegetarian
• International
• West Indian

Food specialties

• Cereals, grains and pulses
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Own transportation
• Public transportation is not available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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

Benefits

• Gratuities

Other benefits

• Free parking available
• Other benefits