Reporting to the Sous Chef responsibilities and essential job functions include but are not limited to the following:
- Prepare all food items for a la carte and buffet menus according to hotel recipes and standards
- Communicate expectations and standards to kitchen colleagues
- Continually strive to improve food preparation and presentation
- Maintain proper rotation of product to minimize wastage/spoilage
- Have full knowledge of all menu items daily features and promotions
- Ensure the cleanliness and maintenance of all work areas utensils and equipment
- Follow kitchen policies procedures and service standards
- Maintain a safe and sanitary work environment
- Train and develop kitchen employees
- Assume supervisory responsibilities in the absence of the Senior Chef de Partie/Sous Chef
- Deliver Leading Quality Assurance Standards for your position
- Other duties as assigned
Qualifications :
- Two 2 years experience of general culinary in at a luxury hotel/resort environment is required
- Documented culinary certification (Red Seal certificate Journeymans papers or international equivalent) is strongly preferred
- Previous supervisory experience skills preferred
- One 1 year international experience preferred and demonstrated creative culinary skills are required
- Coach train and mentor junior chefs
- Experience in North American cuisine is essential (preferably in Southern/BBQ) with strong knowledge of smoker & grille is an asset
- Strong interpersonal and communication skills (verbal and written fluent in English) are required
- Proven ability to work efficiently in a demanding and fastpaced environment
Additional Information :
Schedules: Irregular hours including nights weekends and public holidays apply to this position
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
Remote Work :
No
Employment Type :
Fulltime