Chef

About the role

The restaurant is seeking an experienced Chef to lead its East Indian kitchen, oversee banquet and specialty food preparation, and ensure high‑quality culinary output in a fast‑paced environment.

Key responsibilities

• Estimate quantities and costs of supplies, labour, and food items.
• Maintain records of food costs, consumption, sales, and inventory.
• Demonstrate new cooking techniques and equipment to kitchen staff.
• Supervise specialist chefs, cooks, and other kitchen workers (3‑10 people).
• Create new recipes and plan menus that meet quality standards.
• Prepare and cook complete meals and specialty foods for regular service and events such as banquets, weddings, and special guest functions.
• Requisition food and kitchen supplies; arrange equipment purchases and repairs.
• Consult with clients regarding weddings, banquets, and specialty functions.
• Plan and direct food preparation and cooking activities across multiple restaurant locations.

Required profile

• Secondary school graduation certificate.
• 3 to 5 years of professional kitchen experience.
• Strong leadership, dependability, reliability, and teamwork orientation.

Required skills

• Food cost estimation
• Menu planning
• Recipe development
• Inventory management
• Culinary techniques
• Equipment maintenance

What we offer

• Permanent full‑time employment with flexible shift options (morning, evening, night, weekend).
• Other benefits as defined by the employer.
• Support for newcomers and refugees – Canadian work experience not required.
• Youth employment programs, on‑the‑job training, mentorship, coaching, networking, and awareness training.