Executive Chef

3 weeks ago


Surrey, British Columbia, Canada SPICE CLUB INDIAN CUISINE LTD Full time
Company Overview

SPICE CLUB INDIAN CUISINE LTD is a renowned restaurant offering an exceptional dining experience with its authentic South and East Indian cuisine.

Salary and Benefits

The estimated salary for this position is $45,000 - $55,000 per annum, including benefits such as health insurance, paid time off, and opportunities for career growth.

Job Description

We are seeking an experienced Executive Chef to lead our kitchen team in preparing and serving high-quality dishes to our customers. The ideal candidate will have at least 1 year of experience in a similar role and possess excellent culinary skills, leadership abilities, and attention to detail.

Required Skills and Qualifications
  • Education: No degree required, but relevant certification or training preferred
  • Experience: At least 1 year of experience in a senior chef or head chef role
  • Culinary skills: Proficiency in South and East Indian cuisine, ability to cook a variety of dishes, and knowledge of food safety and hygiene practices
  • Leadership skills: Ability to motivate and manage a team of chefs, coordinate special events, and train staff in preparation, cooking, and handling of food
  • Communication skills: Excellent communication and interpersonal skills, able to work effectively with colleagues, suppliers, and customers
Work Environment and Conditions

The Executive Chef will work in a fast-paced environment with overtime required during peak periods. The physical demands of the job include standing for long periods, lifting heavy objects, and working in a hot kitchen.

Personal Qualities and Characteristics
  • Client focus: Ability to provide excellent customer service and ensure high levels of customer satisfaction
  • Dependability: Reliable and punctual, able to meet deadlines and commitments
  • Flexibility: Able to adapt to changing circumstances, prioritize tasks, and manage multiple projects simultaneously
  • Initiative: Proactive and able to take initiative to improve processes, reduce waste, and increase efficiency
  • Organized: Able to plan, organize, and coordinate events, menus, and kitchen operations
  • Team player: Collaborative and able to work effectively with others to achieve common goals

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