chef

Government of Canada; Pickering; On-site; CAD 40,000 - 55,000; Full time

Job summary

A public sector organization in Ontario is looking for a catering professional to supervise kitchen operations. The role requires estimating food costs, planning menus, and training cooks in preparation techniques. Ideal candidates should have experience in South Indian, East Indian, and European cuisines. This position does not offer remote work and requires a safe food handling certificate.

Qualifications

• 7 months to less than 1 year of cooking experience required.
• Experience in South Indian, East Indian, and European cuisine is essential.
• Ability to train and instruct kitchen staff.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of cooks and kitchen staff.
• Plan and direct food preparation and cooking activities.

Skills

Supervision skills

Cost estimation

Food preparation

Menu planning

Client consultation

Training staff

Education

Secondary (high) school graduation certificate

Tools

Safe Food Handling certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

7 months to less than 1 year

On site

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

Work setting

• Catering firm

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• 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 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
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Credentials Certificates, licences, memberships, and courses

• Safe Food Handling certificate

Experience and specialization Cuisine specialties

• South Indian
• East Indian
• European

Food specialties

• Bakery goods and desserts
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms