chef

Government of Canada - Atlantic; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

A governmental organization in Toronto is seeking a Head Chef responsible for managing kitchen operations in a fast-paced restaurant environment. The role requires extensive cooking experience, leadership skills, and expertise in South Indian and Cantonese cuisine. Candidates should be dependable team players with strong interpersonal skills. This position requires on-site work with no remote options.

Qualifications

• Minimum 2 years of experience as a Head Chef or in a similar role.
• Knowledge of South Indian and Cantonese cuisine is essential.

Responsibilities

• Estimate and manage food costs and supply orders.
• Supervise kitchen staff and train cooks.
• Prepare dishes with attention to dietary restrictions.
• Create and innovate menu items.

Skills

Leadership

Team player

Efficient interpersonal skills

Attention to detail

Flexibility

Organized

Reliability

Initiative

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education: Secondary (high) school graduation certificate

Experience: 2 years to less than 3 years

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

Work setting: Restaurant

Ranks of chefs: Head chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Arrange for equipment purchases and repairs
• 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
• Leading/instructing individuals

Supervision

• Staff in various areas of responsibility

Experience and specialization

• Cuisine specialties: South Indian
• Cuisine specialties: Cantonese cuisine

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• 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
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

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