Lead kitchen operations on site as a Chef with expertise in food costing, staff supervision, and culinary instruction. English is required.
This Chef role combines kitchen leadership with financial tracking and recipe development. You will estimate supplies, food, and labour costs while maintaining operational records. The position also involves demonstrating cooking techniques, instructing cooks, and supervising kitchen workers.
Key Responsibilities:
- Estimate supplies, food items, and associated costs
- Calculate labour costs for kitchen operations
- Maintain food costs, sales, consumption, and inventory records
- Supervise chefs, cooks, and other kitchen workers
- Instruct cooks on preparation, garnishing, and presentation
Requirements:
- Secondary school graduation certificate
- One year to less than two years of experience
- English-language ability
- Availability for on-site work at the physical location
Apply your culinary leadership, cost analysis, recipe development, and staff training skills as an on-site Chef.
