chef

Government of Canada - Central; Ottawa; On-site; CAD 40,000 - 60,000; Full time

Job summary

The Government of Canada - Central is looking for a Chef to oversee kitchen operations in Ottawa. The role involves preparing meals, managing staff, and ensuring high-quality food service for various events. Ideal candidates will have experience in East Indian cuisine and excellent supervisory skills.

Benefits

Free parking available

Qualifications

• 1-2 years of experience as a Chef.
• Knowledge in East Indian cuisine specialties.
• Ability to manage and supervise kitchen staff.

Responsibilities

• Estimate and manage food costs, consumption, and inventory.
• Supervise and instruct kitchen staff.
• Plan and direct food preparation and cooking activities.

Skills

Dependability

Interpersonal Skills

Oral Communication

Organized

Client Focus

Job description

Overview Languages

English

Education

• No degree, certificate or diploma

Experience

1 year to less than 2 years

On site

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

Asset languages

• Hindi
• Panjabi

Work site environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant

Ranks of chefs

• Chef

Budgetary responsibility

• $100,001 - $500,000

Responsibilities 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
• 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
• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Address customers' complaints or concerns
• Negotiate with clients for catering or use of facilities
• Ensure health and safety regulations are followed
• Conduct performance reviews
• Provide customer service
• Negotiate arrangements with suppliers for food and other supplies
• Organize and maintain inventory
• Determine type of services to be offered and implement operational procedures
• Plan, organize, direct, control and evaluate daily operations
• Manage events

Supervision

• 3-4 people
• 5-10 people

Experience and specialization Cuisine specialties

• East Indian

Food specialties

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

Additional information Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available

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
• Repetitive tasks
• Large workload

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Accurate
• Excellent written communication
• Client focus
• Ability to multitask

Benefits Other benefits

• Free parking available