Head chef

Kibbi Technologies Inc.; Toronto; On-site; CAD 70,000 - 110,000; Full time

Job summary

Kibbi Technologies Inc. is seeking a Head Chef for our fine dining kitchen in Toronto. You will lead culinary operations, oversee a large kitchen team and craft Italian and international menus for high-end events and daily service.

The role requires 3–5 years of relevant experience, strong leadership and flawless execution under pressure. On-site work with a fast-paced environment and tight deadlines is expected.

Qualifications

• 3 years to less than 5 years of experience in a fine dining environment.
• No formal degree required for this role.
• English language fluency is required to supervise staff and interact with guests.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to kitchen staff.
• Supervise activities of chefs, cooks and other kitchen workers.
• Create new recipes and refine menus.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals for events and banquets.
• Recruit and hire staff; supervise sous-chefs and cooks.
• Plan menus, ensure quality standards and handle dietary restrictions.
• Arrange equipment purchases and repairs as needed.
• Ensure health and safety regulations are followed.

Skills

Leadership

Interpersonal skills

Oral communication

Initiative

Organized

Team player

Education

No degree, certificate or diploma

Job description

LANGUAGES

• English

EDUCATION

• No degree, certificate or diploma

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 SETTING

• Fine dining establishment

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 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
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Establish or implement policies and procedures for staff
• Ensure health and safety regulations are followed

SUPERVISION

• More than 20 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Italian cuisine
• International

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods

PERSONAL SUITABILITY

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Team player