Chef

EL MIDA; Quebec; On-site; CAD 70,000 - 95,000; Full time

Benefits offered by this job

Gratuities

Safe Food Handling certificate support

Job summary

EL MIDA in Quebec City is seeking an experienced Head Chef to lead culinary operations for a restaurant and catering firm. You will manage kitchen teams, plan menus, and oversee preparation, cooking and presentation of high-quality dishes for events and daily service.

The role requires 5+ years in a professional kitchen, a relevant trades certificate or diploma and Safe Food Handling certification. On-site work only in a fast-paced environment.

Qualifications

• Minimum 5 years of experience in a professional kitchen.
• Education: Other trades certificate or diploma; Cooking and related culinary arts.
• Safe Food Handling certificate and Food Safety Certificate.

Responsibilities

• 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
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Job description

LANGUAGES

• French

EDUCATION

• Other trades certificate or diploma
• Cooking and related culinary arts, general

EXPERIENCE

5 years or more

ON SITE

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

WORK SITE ENVIRONMENT

• Odours
• Hot
• Non-smoking

WORK SETTING

• Restaurant
• Catering firm

RANKS OF CHEFS

• Head chef

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
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

SUPERVISION

• 3-4 people
• Working groups

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Safe Food Handling certificate
• Food Safety Certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• African cuisine
• Mediterranean cuisine

FOOD SPECIALTIES

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

AREA OF WORK EXPERIENCE

• Manager

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

PERSONAL SUITABILITY

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

FINANCIAL BENEFITS

• Gratuities