Chef-Jobs in Kanada

Key Responsibilities

• Take ownership of tasks station (e.g., grill, sauté, pantry) and ensure all prep, cooking, and plating is done to standard.
• Execute menu items consistently, with attention to presentation and quality.
• Collaborate with the culinary team to develop new dishes, specials, and improve processes.
• Ensure proper food hygiene, safety standards, and cleanliness in your station at all times.
• Assist in receiving, storing, and organising inventory and supplies.
• Provide guidance to junior kitchen staff and train commis or kitchen helpers as needed.
• Maintain strong communication with the front-of-house team to ensure smooth service during peak hours.
• Monitor food inventory and help reduce waste and food cost.
• Support the kitchen in daily opening and closing procedures, mise en place, and equipment maintenance.

Requirements

• At least 2-3 years of relevant experience in a professional kitchen; café, bistro, or gastro-bar experience preferred.
• Strong foundational culinary skills and attention to detail in both taste and presentation.
• Good knowledge of food hygiene and safety regulations (Food Hygiene Certification required).
• Ability to work calmly and efficiently under pressure.
• A team player with a positive attitude, adaptability, and willingness to learn.
• Passionate about food trends, local flavours, and creative cooking.