Executive Chef

Education: No degree, certificate or diploma. Work site environment: Hot. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. 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. Arrange for equipment purchases and repairs. 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. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Cuisine specialties: South Indian. East Indian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Leadership. Flexibility. Organized. Reliability. Team player. Screening questions: Are you authorized to work in Canada?. Are you available for shift or on-call work?. Are you available to start on the date listed in the job posting?. Are you currently a student?. Are you willing to relocate for this position?. Do you have experience working in this field?. Do you have the equipment you need to work from home (like internet and a workspace)?. Do you have the required certifications listed in the job posting?. Do you live near the job location?. Do you meet the language requirements listed in the job posting?. Other: Use of artificial intelligence. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Night. Day.