cook

Spicy 6 Fine Indian Cuisine; Vancouver; On-site; CAD 42,000 - 60,000; Full time

Job summary

Spicy 6 Fine Indian Cuisine in Vancouver invites an experienced kitchen professional to oversee daily operations on site. You will plan menus, estimate food requirements, requisition supplies, and ensure quality in line with dietitian or chef instructions.

You will train staff, supervise kitchen workers, manage inventories, organize buffets, and maintain records to support smooth service at our restaurant. Experience of 1–2 years preferred, secondary school certificate required.

Qualifications

• 1 year to less than 2 years of experience in a kitchen environment.
• Secondary (high) school graduation certificate required.
• Experience with menu planning and food preparation is preferred.

Responsibilities

• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Organize buffets and banquets
• Manage kitchen operations

Skills

Menu planning

Staff supervision

Inventory management

Staff training

Food requisition

Buffet organization

Kitchen operations

Education

Secondary (high) school graduation certificate

Job description

Overview

• Secondary (high) school graduation certificate

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

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

Responsibilities

Tasks

• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Organize buffets and banquets
• Manage kitchen operations