Posted on December 30, 2025
Job Description
We are looking for experienced Executive Chef for Ma-Ro Catering located at 31 Railside Rd, #3, North York, ON M3A 1B2, Canada. As well as various locations in the region.
No. of position: 1
JOB DUTIES:
- Plan, direct, and oversee all culinary operations for weddings, corporate events, private functions, and large-scale catered services delivered by Maro Catering.
- Develop innovative, seasonal, and event-specific menus that reflect the company’s culinary style and meet diverse client preferences, dietary needs, and cultural requirements.
- Ensure all food prepared meets premium quality standards, flavour profiles, presentation expectations, and consistency across all catered events.
- Lead menu engineering, recipe development, tasting sessions, and signature dish creation aligned with current culinary trends and client demands.
- Estimate food quantities, control food and labour costs, and manage purchasing strategies to optimize profitability without compromising quality.
- Supervise and direct activities of sous chefs, chefs, cooks, prep teams, and event culinary staff across kitchen and off-site catering locations.
- Coordinate food preparation and service schedules to support multiple simultaneous events, ensuring strict adherence to timelines and event production plans.
- Conduct consultations with clients, event planners, and banquet managers to design custom menus for weddings, VIP functions, and specialty events.
- Maintain strict compliance with food safety regulations, sanitation standards, and Hazard Analysis Critical Control Point (HACCP) protocols.
- Oversee inventory control, requisitioning of food supplies, equipment procurement, and coordination of maintenance or repair of kitchen appliances.
- Train culinary staff in preparation techniques, modern cooking methods, plating standards, and efficient workflow for high-volume catering environments.
- Prepare and cook signature dishes or specialty items for premium events, tasting menus, VIP guests, or high-profile functions as required.
- Implement systems for portion control, quality checks, food waste reduction, and cost efficiency for both in-house and off-site production kitchens.
- Conduct post-event evaluations to analyze efficiencies, client satisfaction, and areas for improvement in culinary execution.
Prerequisites:
Education: Secondary (high) school certificate or equivalent.
Experience & Skills: 5 years or above experience in Hospitality Industry or equivalent
Language: English
Hourly Rate: $36 to $38 per Hour for 30 to 40 Hours per week
Starting Date: As soon as possible
Terms of Employment: Fulltime and permanent
Benefits: 4 % Vacation Pay,
Please send your resume at above location or Email at cateringmaro.recruitment@gmail.com