OverviewLanguagesEnglishEducationNo degree, certificate or diplomaExperience2 years to less than 3 yearsOn siteWork must be completed at the physical location. There is no option to work remotely.ResponsibilitiesTasksEstimate amount and costs of supplies and food itemsMaintain records of food costs, consumption, sales and inventoryDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate current recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan menus and ensure food meets quality standardsSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodLeading/instructing individuals

📌 Executive Chef (Edmonton)
🏢 Savoy's South Indian Kitchen
📍 Edmonton