head chef

Government of Canada - Western; Winnipeg; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government agency in Manitoba seeks a skilled individual to supervise kitchen staff and prepare East Indian cuisine. The role includes estimating costs, planning menus, and training staff in food preparation. Candidates must have a diploma in trades and at least 1-2 years of relevant experience. This position requires on-site work in Winnipeg with no remote options available. Competitive compensation will be provided.

Qualifications

• Minimum 1 year to less than 2 years of experience.
• Familiarity with East Indian cuisine is preferred.
• Experience in supervising kitchen staff.

Responsibilities

• Estimate costs of food and supplies.
• Supervise activities of kitchen staff.
• Create and prepare complete meals.
• Plan menus to meet quality standards.
• Train staff in food preparation.

Skills

Supervision

Recipe creation

Communication

Food safety handling

Education

Other trades certificate or diploma

Job description

Overview

Languages

English

Education

• Other trades certificate or diploma

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

• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Experience and specialization

Cuisine specialties

• East Indian