Lead kitchen operations as an Executive Chef with menu planning and staff supervision responsibilities across morning, evening, and early shifts.
This permanent Executive Chef position requires secondary school graduation or equivalent experience and two to less than three years of experience. You will supervise specialist chefs, chefs, cooks, and other kitchen workers while maintaining food cost, sales, consumption, and inventory records. The position includes preparing complete meals and specialty foods, including banquet dishes and food for special guests or functions. English is the work language, with 30 to 40 hours weekly.
Key Responsibilities:
- Maintain food cost, sales, consumption, and inventory records
- Supervise chefs, cooks, and kitchen workers
- Plan menus and ensure food quality standards
- Prepare meals and specialty foods for banquets
- Recruit, hire, and train kitchen staff
Requirements:
- Secondary school graduation certificate or equivalent experience
- Two to less than three years of experience
- Leadership and organized work habits
- Team player approach in kitchen operations
- Availability for morning, evening, day, or shift work
Bring culinary leadership, menu planning, food preparation, and kitchen supervision experience to this permanent Executive Chef position.