head chef

Government of Canada - Central; Toronto; On-site; CAD 45,000 - 65,000; Full time

Job summary

A leading governmental organization is seeking a Head Chef to lead kitchen operations in a restaurant setting. The ideal candidate will have a secondary school diploma and 2-3 years of experience, demonstrating strong leadership and communication skills. Responsibilities include estimating food costs, supervising staff, and creating recipes while ensuring high culinary standards. This position requires working on-site without remote options.

Qualifications

• 2 years to less than 3 years of related experience required.
• Skills in managing kitchen operations and staff supervision essential.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise kitchen activities and staff members.
• Create new recipes and manage menu planning.

Skills

Leadership

Efficient interpersonal skills

Excellent oral communication

Dependability

Flexibility

Initiative

Organized

Reliability

Team player

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
• Urban area

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
• 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 and direct food preparation and cooking activities of several restaurants
• 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

Supervision

• 3-4 people

Experience and specialization Cuisine specialties

• East Indian

Food specialties

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

Area of work experience

• Manager

Additional information Security and safety

• Bondable

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

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