Job Description

Train with Leila is seeking a permanent, full-time, skilled Ayurvedic Chef to plan, prepare, cook, and package weekly meals tailored for our clients.

Duties and Responsibilities:

1. Menu Creation and Planning:
Plan weekly menus aligned with Ayurvedic principles, which involves selecting appropriate ingredients based on the season’s dosha.
Ensure the weekly menu is balanced in terms of taste, nutrition, and energy.

2. Grocery and Supply Procurement and Maintenance:
Procure ingredients necessary for preparing weekly meals.
Create shopping lists, select high-quality ingredients, and manage inventory to minimize food wastage.
Keep track of food expenses, usage, sales, and stock levels.

3. Food Preparation:
Prepare meals using techniques that preserve the prana (life force) of the ingredients, avoiding overcooking, deep frying, or other practices that deplete the food’s vital energy.
Employ methods like steaming, sautéing, and slow cooking to retain nutritional value.
Master skills in chopping, blending, and utilizing spices such as turmeric, cumin, and coriander to craft dishes that aid digestion and balance the doshas.

4. Portioning and Packaging:
Portion freshly cooked meals into individual servings in accordance with the caloric and portion goals set by clients.
Use eco-friendly containers for packaging, which are suitable for both storage and reheating.

5. Labelling and Dating Meal Prep Boxes:
Label each meal with its name, preparation date, ingredient list, and nutritional information.

6. Storage and Refrigeration:
Ensure meals are stored at the appropriate temperatures to prevent spoilage and foodborne illnesses.

7. Quality Control:
Uphold high standards of quality in food energetics by balancing heating and cooling properties within meals.

8. Cleaning and Sanitizing:
Maintain a clean and sanitized workspace at all times.
Wash dishes, utensils, and equipment, adhering to food safety protocols.

9. Time Management:
Organize the cooking process to ensure timely preparation and packaging of meals as orders arrive.
Anticipate and prepare for high-demand periods to ensure efficiency.

10. Communication and Leadership:
Discuss menu options, accommodate dietary requests, and address any concerns or questions within the company.
Proactively invent and introduce new Ayurvedic-rooted menus.

11. Record Keeping:
Consistently maintain records of recipes, client preferences, and dietary restrictions for future reference.

Benefits package offered:
2 weeks paid vacation
Employee profit-sharing plan (EPSP)
Health care benefits

Business address: 1506 – 650 Queens Quay West, Toronto, ON M5V 3N2
Contact Email: [email protected]

Required languages: English

Education level: Cook's Trade Certification/Diploma in Culinary Arts is required

Required skills: Basic knowledge of Ayurvedic Nutrition, understanding of the doshas (Vata, Pitta, and Kapha), the six tastes (sweet, sour, salty, bitter, pungent, and astringent) is required. 2-3 years of work experience as a Chef is required.

Additional skills / Assets: Knowledge of Yoga practice is preferred. A reference letter/ROI from previous employer is required.

Closest intersection: Bathurst St and Queens Quay W