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Executive Chef job in Edmonton, AB with SAVOY'S SOUTH INDIAN KITCHEN, Alberta - alis
This permanent full time Executive Chef job from SAVOY'S SOUTH INDIAN KITCHEN is offering $38.00 to $43.00 hourly (to be negotiated) for 35 hours per week.
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Alberta Job Postings
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Job Details

Executive Chef

Employer

SAVOY'S SOUTH INDIAN KITCHEN

Date Posted

June 17, 2026

Languages

English
  • Location Edmonton, AB
  • Earnings $38.00 to $43.00 hourly (to be negotiated)
  • Work Hours 35 hours per week
  • Position Permanent Full Time
  • Vacancies 1  Vacancy
  • Closing Date Jul 08, 2026
Job Requirements

Employer

SAVOY'S SOUTH INDIAN KITCHEN

Languages

English

Education

No degree, certificate or diploma

Tasks

  • Estimate amount and costs of supplies and food items
  • Maintain records of food costs, consumption, sales and inventory
  • Demonstrate new cooking techniques and new equipment to cooking staff
  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff
  • Prepare and cook meals or specialty foods
  • Requisition food and kitchen supplies
  • Arrange for equipment purchases and repairs
  • Consult with clients regarding weddings, banquets and specialty functions
  • Plan menus and ensure food meets quality standards
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Train staff in preparation, cooking and handling of food
  • Leading/instructing individuals

Screening questions

Do you have experience working in this field?

Experience

3 years to less than 5 years

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Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes & Abilities
The Executive Chef is part of the following larger National Occupational Classification (NOC).

Interest Codes

Executive Chefs
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

Learn More

Abilities

Compared to my abilities

The abilities related to this job are shown along with your selected abilities.

Typical ability expectations for this job
Selected abilities

Mental Abilities

General Learning Ability

Verbal Ability

Numerical Ability

Visual Abilities

Spatial Perception

Form Perception

Clerical Perception

Physical Abilities

Motor Coordination

Finger Dexterity

Manual Dexterity

Learn More
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