chef

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

Job summary

A provincial government agency in Nova Scotia seeks an experienced Head Chef to supervise kitchen staff and create innovative dishes, especially specializing in Szechuan cuisine. Candidates should possess a secondary school graduation certificate and 3-5 years of culinary experience, able to work in a fast-paced environment. This on-site role requires the ability to handle heavy loads and work efficiently under pressure.

Qualifications

• 3 years to less than 5 years of experience required in the culinary field.
• Mastery of Szechuan cuisine.
• Ability to handle a fast-paced environment and work under pressure.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Create new recipes and instruct cooks in food preparation.
• Supervise cooks and other kitchen staff.

Skills

Dependability

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary (high) school graduation certificate

Job description

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

On site

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

Work site environment

• Noisy
• Non-smoking

Work setting

• Restaurant
• Urban area

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 on a regular basis, or for special guests or functions
• 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

Experience and specialization

Cuisine specialties

• Szechuan

Food specialties

• 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
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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