Job Location: Canada (Onsite)

Age Requirement: 23 - 40 years

Language Requirement: IELTS 5.0 CLB

Experience Required: 2 - 3 years

Job Description:

Responsibilities:

Menu Planning: Develop and design diverse menus that cater to different tastes and dietary requirements.
Food Preparation: Oversee and participate in the preparation, cooking, and presentation of meals.
Quality Control: Ensure all dishes meet established quality standards and are prepared according to recipes.
Inventory Management: Monitor and manage inventory, including ordering and stocking food supplies.
Kitchen Management: Supervise kitchen staff, provide training, and ensure adherence to health and safety regulations.
Cost Control: Manage kitchen budgets and control costs without compromising on quality.
Cleanliness: Maintain a clean and organized kitchen environment, adhering to food safety and sanitation guidelines.
Innovation: Experiment with new recipes and techniques to keep the menu fresh and exciting.
Skills:
Proven experience as a chef with a solid understanding of various cooking
methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
Leadership skills and the ability to delegate tasks and manage a team effectively. Creativity and innovation in culinary arts.
Attention to detail and the ability to ensure high standards of food quality and presentation.
Good communication skills and the ability to work collaboratively with other staff.