2284907 Ontario Inc.

Executive Chef

Job description

Tasks

  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • 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
  • Estimate food requirements and food and labour costs
  • 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

Certificates, Licences, Memberships, and Courses

  • Safe Food Handling certificate
  • Cook Red Seal Certificate
  • Food Safety Certificate

Cuisine Specialties

  • East Indian

Personal Suitability

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

Ranks of Chefs

  • Executive chef

Supervision

  • 5-10 people

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Tight deadlines
  • Handling heavy loads
  • Physically demanding
  • Attention to detail
  • Standing for extended periods
  • Bending, crouching, kneeling

Work Setting

  • Restaurant

Language

  • English

* If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.


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