Executive Chef

Responsibilities for Executive Chef

• Create new entrees for the menu
• Ensure all food safety regulations are followed
• Inspect the quality of the food
• Be aware of new culinary trends and recipes
• Coordinate all of the kitchen staff
• Hire and train new kitchen staff
• Manage special dietary needs
• Oversee purchasing to stay within certain budget

Qualifications for Executive Chef

• Bachelor's degree in the culinary arts
• Ability to manage an entire kitchen
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to pass a background test
• Ability to create new menu items

Candidates need to be RED SEAL qualified and or eligible for RED SEAL.

To be eligible for RED SEAL certification you need to have a minimum of 5 years of proven experience in your occupation in your home country.

Good English language skills, as you need to do the RED SEAL exam in Canada. This certificate will need to be finished within 1 year in Canada.

Canadian Trades Certification Program

The trade’s certification program enables an experienced worker in a designated trade an
opportunity to attain their Certificate of Qualification in Canada, in order to become eligible to pursue employment in their trade. Canadian citizen/permanent residents landed immigrant or international trade’s professionals experienced in countries outside of Canada who meet a minimum number of years and hours over a specified length of time are eligible to apply for
Trades Qualification.

Steps to Participation

• Candidates are required to submit an application for review
• Upon successful review, candidates are eligible to attend the program
• After receiving their letter of qualification, candidates will be provided with support via
the employment program with accessing opportunities within Canada

If you have any additional questions about this program, please contact us via email.