Specialist chef

Cleese Catering; Toronto; On-site; CAD 65,000 - 90,000; Full time

Job summary

Cleese Catering in Toronto is seeking an experienced Head Chef to lead a busy event-focused kitchen. You will plan menus, develop recipes, and ensure high quality during banquets and weddings, while guiding cooks and other kitchen staff.

Candidates should have 3–5 years in a professional kitchen, a College/CEGEP credential, and proven leadership. The role demands a fast-paced environment and the ability to work under pressure while delivering exceptional cuisine.

Qualifications

• 3–5 years of experience in a professional kitchen.
• College/CEGEP education required.
• Ability to lead and train kitchen staff.

Responsibilities

• Demonstrate new cooking techniques and equipment to staff.
• Create new recipes for events and menus.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook meals for events such as banquets and weddings.
• Supervise cooks and other kitchen staff in a fast-paced environment.
• Plan menus and ensure food meets quality standards.
• Consult with clients regarding weddings, banquets and specialty functions.

Skills

Leadership

Menu planning

Staff supervision

Culinary techniques

Education

College/CEGEP

Job description

• Experience: 3 years to less than 5 years

• Education: College/CEGEP
• Experience: 3 years to less than 5 years
• or equivalent experience

Work setting

• Catering firm

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Leading/instructing individuals

Cuisine specialties

• International

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

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

Personal suitability

• Leadership

Employment terms options

• Shift
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week