Chef – Full-time Kitchen Leader

About the role

The Chef will lead kitchen operations for multiple restaurant locations, overseeing food preparation, menu development, and cost management. This full‑time position requires a hands‑on approach to ensure high‑quality dishes while maintaining efficient workflow in a fast‑paced environment.

Key responsibilities

• Estimate quantities and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Supervise specialist chefs, cooks and other kitchen staff.
• Create new recipes and plan menus that meet quality standards.
• Instruct cooks on preparation, cooking, garnishing and presentation.
• Plan and direct food preparation and cooking activities across several restaurants.
• Train staff in proper food handling and cooking techniques.
• Monitor food quality and ensure compliance with health and safety standards.

Required profile

• Secondary school graduation certificate.
• 2 to less than 3 years of relevant kitchen experience.
• Excellent oral communication and ability to work under pressure.
• Team‑player attitude in a fast‑paced environment.
• Demonstrated ability to manage kitchen inventory and control waste.