Head Chef - (specialty cuisine)- (NOC 62200)
Location: 725 Gateway Road, Winnipeg, MB, R2K 2Y3
· Salary: $26.00 to $33.00 / hour (To be negotiated, based on experience and service)
· 1 vacancy
· Terms of employment: Permanent employment, Full time; 30 to 40 hours / week
· Start date: As soon as possible
Benefits: 25% meal discount, After 6 months of fulltime employment, you will be eligible for Extended benefits which includes dental, vision, medical, etc. Employer will contribute 50% of the premium.
· Employment conditions: must be flexible to work any assigned shift including Morning, Day, Evening, Shift, Weekends, and holidays.
Languages: English
Education: Secondary (high) school graduation certificate. Culinary education or certificate is an asset.
Experience: 3-5 years of professional cooking experience in a commercial kitchen related to Indian Cuisine, including at least 1 year of experience in a supervisory role in the kitchen.
On site: Work must be completed at the physical location. There is no option to work remotely.
Work Setting: Restaurant
Credentials: Safe Food Handling certificate
Responsibilities and Tasks
Menu Planning, Recipe Development, and Food Preparation
Plan dynamic Indian and fusion menus, daily specials, and authentic regional Indian dishes in accordance with Cilantro's Restaurant concept, seasonal availability, and customer preferences.
Prepare and cook complex meals, signature curries, tandoori specialties, and complete menus for regular daily service, private functions, and catered banquets.
Develop, standardize, and document authentic recipes and precise preparation procedures to guarantee consistency across all kitchen shifts.
Inspect finished dishes continuously to ensure food quality, correct portion sizes, visual presentation, and flavor consistency meet high restaurant standards.
Oversee and personally execute the preparation of specialized meals for customers with specific food allergies, intolerances, or dietary restrictions (e.g., vegan, gluten-free, dairy-free adaptations)
Food-Cost, Inventory, and Budget Management
Estimate quantities, quality, and wholesale costs of authentic Indian spices, fresh produce, meats, kitchen supplies, and specialized restaurant equipment.
Monitor kitchen labor requirements and operational hours to optimize labor costs against daily and weekly restaurant revenues.
Maintain digital and physical records of food costs, inventory turnover, daily consumption, and wastage.
Analyze operating and food-cost data to identify waste patterns and implement targeted cost-control measures without compromising ingredient authenticity.
Requisition food items, specialized dry/fresh spices, and kitchen supplies through approved vendors and suppliers.
Kitchen Supervision and Team Leadership
Supervise, coordinate, and schedule daily activities of assistant cooks, line cooks, tandoor chefs, and kitchen helpers.
Lead, mentor, and instruct kitchen personnel in traditional and modern Indian food preparation, complex spice blending (masalas), cooking, garnishing, and presentation standards.
Demonstrate advanced culinary techniques, proper knife skills, and the safe, efficient operation of specialized kitchen equipment (e.g., tandoor ovens, commercial grinders).
Conduct ongoing training for kitchen staff regarding food safety, hygiene protocols, allergen separation, and safe food-handling procedures.
Assist upper management with the recruitment, practical cooking assessments, and selection of kitchen personnel.
Equipment, Sanitation, and Operations
Inspect kitchen facilities, storage areas, and cooking equipment daily; coordinate routine maintenance, cleaning schedules, and urgent equipment repairs.
Monitor daily kitchen workflow and workflow bottlenecks, recommending operational improvements to food preparation timing and service speed.
Enforce strict compliance with provincial health inspection regulations, workplace hazardous materials protocols, sanitation standards, and workplace safety requirements.
Other Duties
Perform other related culinary and operational duties consistent with the Head Chef position and overall business requirements of a fast-paced restaurant environment.
Work conditions and physical capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Personal suitability: Leadership, Dependability, Efficient interpersonal skills, Flexibility, Initiative, Organized, Reliability, Team player
How to apply (please indicate the position you are applying for)
By email: cilantroshiring@gmail.com
By mail: 725 Gateway Rd, Winnipeg, MB, R2K 2Y3
What you must include in your application: Cover letter
What might be required later in the hiring process: References attesting experience, Letter of recommendation