Executive Chef

4 weeks ago

Walkerton, Ontario, Canada Buddha Full time
Job Title: Executive Chef

We are seeking an experienced Executive Chef to join our team at Buddha. As a key member of our culinary team, you will be responsible for leading the preparation and presentation of our menu items.

Responsibilities:
  • Menu Planning and Preparation: Develop and implement menus that showcase our culinary expertise and meet the needs of our customers.
  • Culinary Team Management: Supervise and train a team of cooks and kitchen staff to ensure efficient and effective food preparation and presentation.
  • Food Safety and Quality Control: Maintain high standards of food safety and quality control in the kitchen, ensuring that all food is prepared and presented to the highest standards.
  • Inventory Management: Manage kitchen inventory, including ordering and receiving supplies, to ensure that we have the necessary ingredients and equipment to meet customer demand.
  • Cost Control: Monitor and control kitchen costs, including labor, inventory, and utilities, to ensure that we are operating within budget.
Requirements:
  • Education: Secondary (high) school graduation certificate.
  • Work Experience: 1 year to less than 2 years of experience in a similar role.
  • Language: English.
  • Work Hours: 32 hours per week.
Work Environment:

The Executive Chef will work in a fast-paced kitchen environment, with a focus on providing excellent customer service and maintaining high standards of food safety and quality control.

Personal Suitability:
  • Client Focus: Provide excellent customer service and ensure that all customers receive a high-quality dining experience.
  • Dependability: Demonstrate reliability and dependability in all aspects of the job, including menu planning, team management, and inventory management.
  • Excellent Oral Communication: Communicate effectively with customers, staff, and management to ensure that all needs are met.
  • Flexibility: Be flexible and adaptable in a fast-paced kitchen environment.
  • Initiative: Take initiative to improve processes and procedures to ensure that we are operating efficiently and effectively.
  • Judgement: Use sound judgement to make decisions that impact the kitchen and the customer experience.
  • Organized: Maintain a clean and organized kitchen environment, including inventory and supplies.
  • Reliability: Demonstrate reliability and dependability in all aspects of the job.
  • Team Player: Work collaboratively with the culinary team to ensure that all customers receive a high-quality dining experience.

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