Head chef

Rongsi Thai Bar & Bistro; Vancouver; On-site; CAD 45,000 - 65,000; Full time

Job summary

Rongsi Thai Bar & Bistro in Vancouver, BC, is seeking a skilled kitchen supervisor to lead culinary operations. You will plan menus, supervise cooks, manage staff training, and ensure high quality and cost control.

The role requires 3–5 years of experience, a secondary school graduation, and on-site work. Thai cuisine expertise is a plus; you will coordinate with suppliers and oversee food preparation for regular service and special events.

Qualifications

• Secondary school graduation certificate.
• 3 years to less than 5 years of kitchen/culinary experience.
• On-site work required and ability to manage a busy kitchen.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• 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.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals

Skills

Menu planning

Staff supervision

Food cost control

Team training

Thai cuisine knowledge

Education

Secondary school graduation

Job description

LANGUAGES

• English

EDUCATION

• Secondary (high) school graduation certificate

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.

RESPONSIBILITIES

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Thai