NOC 62200 - Chefs

Job Summary Prepare and present high-quality dishes in a professional kitchen. Lead kitchen operations to ensure consistency, safety, and efficient food production. Number of Positions 6 Main Duties Plan and prepare menu items and daily specials according to established recipes and presentation standards. Supervise, train and schedule kitchen staff to maintain workflow and service quality. Monitor food quality, portion control and plate presentation to ensure consistency. Manage inventory, order supplies, and implement procedures to minimize waste and control costs. Ensure compliance with food safety, sanitation and hygiene regulations and maintain a clean kitchen environment. Coordinate with front-of-house personnel to ensure timely service and accommodate dietary requests. Requirements Completion of secondary school; culinary arts diploma, certificate, or equivalent training preferred. Minimum two years of experience working in a professional kitchen or similar culinary environment. ...