executive chef

Savoy's South Indian Kitchen; Edmonton; On-site; CAD 35,000 - 52,000; Full time

Job summary

Savoy's South Indian Kitchen is seeking a kitchen professional for an on-site role. The position requires 2 years to less than 3 years of experience in cooking and related responsibilities. A formal degree is not required, and English is the primary language listed for the role.

You will be involved in estimating costs, maintaining inventory records, and leading cooking staff. The role includes creating recipes, training staff, and ensuring high-quality food preparation for events and daily

Qualifications

• English language proficiency as per the listing.
• No degree, certificate or diploma required.
• 2 years to less than 3 years of experience in a kitchen or related role.

Responsibilities

• 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.

Skills

English

Education

No degree required

Job description

Overview

Languages

English

Education

• No degree, certificate or diploma

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.

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 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals