South Indian Executive Chef / Manager (NOC 6321)
Company Operating Name: Classic Indian Restaurant (VMAT Restaurants Inc.)
Business Address: #3 – 10 Wyman Road, Waterloo, ON N2V 1K7
Title of Position: South Indian Executive Chef / Manager (NOC 6321)
Job Duties:
· Culinary Leadership & Management: Lead and oversee the kitchen team, managing day-to-day kitchen operations, ensuring a smooth workflow, and upholding a positive and collaborative environment. Foster team development and uphold high standards of culinary excellence.
· Strategic Menu Development: Create and refine an evolving menu of South Indian dishes that balance traditional flavors with innovative approaches. Collaborate with ownership on menu updates that align with business goals and customer preferences.
· Operations & Efficiency: Optimize kitchen processes for efficient bulk production of dosas, idlis, sambars, and other South Indian specialties for both in-house service and external retail distribution. Implement efficient systems for inventory, waste reduction, and cost management.
· Managerial Oversight of Culinary Operations: Manage and coordinate all kitchen staff. Assign tasks, oversee scheduling, and ensure adequate staffing levels for all shifts. Provide mentorship and professional development opportunities.
· Quality Control & Assurance: Establish and maintain stringent quality control measures across all dishes. Ensure consistency in presentation, portioning, and taste for all products, including those distributed to retail stores.
· Bottling & Retail Product Management: Oversee bottling, sealing, and packaging processes for retail products such as sambar, rasam, and chutneys. Ensure compliance with food safety and packaging standards.
· Procurement & Inventory Management: Monitor and manage procurement of specialty South Indian ingredients, ensuring cost-effective purchasing while maintaining adequate stock levels. Manage supplier relationships and ensure timely delivery of products.
· Financial Performance & Budgeting: Collaborate with restaurant management to develop and oversee kitchen budgets, control food costs, and monitor profitability. Contribute to strategic financial decisions that enhance operational efficiency and profitability.
· Culinary Training & Development: Train and mentor the kitchen team on traditional South Indian cooking techniques, proper use of equipment, and food safety protocols. Implement a continuous training program to enhance team skills and operational knowledge.
· Client Engagement & Public Relations: Act as the culinary ambassador during public events, live cooking demonstrations, and catering functions. Create engaging and interactive experiences for guests during buffet services and special events.
· Event & Catering Leadership: Lead the preparation and execution of large-scale catering events, with a focus on South Indian breakfast and brunch delicacies. Ensure seamless coordination between kitchen staff and event logistics.
Equipment Expertise:
The ideal candidate must be highly proficient in the following equipment:
· Basic kitchen equipment: Gas stove, stock pot stoves, fryers, grill, ovens
· Specialized equipment: Dough machine, dough baller, dough sheeter, double-jacketed steam kettle, stone conventional oven, dough press, pulverizers, heavy duty immersion blender, commercial vacum packing machine, Cima-pak tray sealers,
Additional Requirements:
Familiarity with HACCP Principles: The candidate must have a solid understanding of Hazard Analysis and Critical Control Points (HACCP) to ensure food safety standards are met throughout the production and packaging processes.
Terms of Employment:
Permanent and full-time (1 position)
Location: Waterloo, ON
Wage: CAD $36-38 per hour for 30-35 hours per week
Benefits Package:
· Uniform and maintenance allowance
· Complimentary meals during shifts and personal consumption
· Flexible scheduling and break shifts based on business needs
· Professional development and leadership training opportunities
Skills Requirements:
· Advanced Culinary Expertise: Extensive knowledge of South Indian cuisine, including dosa batter preparation, spice roasting, fermenting, and bulk production methods.
· Leadership & People Management: Proven experience in leading and managing kitchen teams, with the ability to mentor and develop staff to reach their full potential.
· Culinary Equipment Proficiency: Proven ability to use both basic kitchen tools and specialized equipment essential for South Indian cuisine and large-scale production.
· Financial Acumen: Ability to manage kitchen budgets, control costs, and optimize operational efficiency while maintaining product quality.
· Menu Innovation & Creativity: Skilled in creating new and exciting South Indian dishes, as well as refining and ensuring consistency in existing menu items.
· Quality Assurance & Food Safety: Strong knowledge of HACCP principles, food safety standards, and best practices in the bottling and retail packaging of food products.
· Event & Catering Management: Expertise in managing large-scale events and catering services, ensuring high-quality customer experience and satisfaction.
Required Education:
Post-secondary 3-year professional certification or education in hospitality, hotel management or culinary science (Certificate).
Required Work Experience:
· Minimum of 10 years of hands-on experience in a commercial kitchen, with at least 7 years as a South Indian Chef, specializing in dosa, chutney, and spice roasting.
· Minimum of 2 years of experience in bottling and sealing processes for retail resale.
· Minimum of 2 years of managerial or supervisory experience in a culinary setting, overseeing teams and kitchen operations.
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