Executive Chef

About the role

We are seeking an Executive Chef to lead the kitchen at Savoy's South Indian Kitchen in Edmonton. The role involves overseeing daily food preparation, menu creation, and ensuring high-quality culinary experiences for our guests.

Key responsibilities

• Estimate amounts and costs of supplies and food items, maintaining records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to kitchen staff, and create new recipes.
• Supervise specialist chefs, sous‑chefs, cooks and other kitchen workers, providing instruction on preparation, cooking, garnishing and presentation.
• Plan menus, prepare and cook complete meals and specialty foods for events such as banquets, weddings and other functions.
• Requisition food and kitchen supplies, arrange equipment purchases and repairs, and consult with clients regarding special functions.

Required profile

• 2 to less than 3 years of experience working as a chef or in a similar culinary role.
• No formal culinary degree required.
• Proven ability to supervise and train kitchen staff.

Required skills

• Food cost estimation and inventory management.
• Menu planning and recipe development.
• Food preparation and cooking techniques.