Chef

Mirchi Masala Restaurant & Sweets Ltd.; Winnipeg; Presencial; CAD 42.000 - 56.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Free parking available

Parking available

Learning/training paid by employer

Descripción de la vacante

Mirchi Masala Restaurant & Sweets Ltd. in Winnipeg, MB is seeking an experienced chef with 2+ years of hands-on kitchen leadership to manage staff and execute high-quality meals on site.

The role involves supervising chefs and cooks, planning menus, and creating recipes for events such as weddings and banquets. You will train staff, handle cost controls, and ensure allergy-conscious preparation is followed.

Formación

• Secondary school graduation required.
• 2 years to less than 3 years experience requested.
• On-site work at the location only. English language proficiency.

Responsabilidades

• 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.
• Requisition food and kitchen supplies.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.

Conocimientos

Kitchen supervision

Menu planning

Food preparation

Recipe creation

Staff training

Event catering

Educación

Secondary school graduation

Descripción del empleo

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
• Relocation costs covered by employer

RANKS OF CHEFS

• Head chef
• Chef

RESPONSIBILITIES

TASKS

• 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
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

SUPERVISION

• 5-10 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• South Indian
• East Indian
• Vegetarian

FOOD SPECIALTIES

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

BENEFITS

OTHER BENEFITS

• Free parking available
• Learning/training paid by employer
• Parking available