OVERVIEW

One of our employers is currently seeking a dynamic and engaging Chef to join their team. The ideal candidate will have a strong background in the food and hospitality industry, proven expertise in menu creation, and experience preparing Western, Asian, and French cuisine, including breakfast services and more.

QUALIFICATIONS

• Proven experience in the food industry with a strong emphasis on restaurant management or catering services.
• Demonstrated supervisory experience with the ability to lead and motivate teams effectively.
• Knowledge of food production processes, inventory management, and kitchen operations.
• Familiarity with fine dining standards and exceptional customer service practices.
• Strong culinary skills with experience in cooking, food preparation, and menu planning.
• Excellent communication skills with the ability to engage diverse audiences.
• Understanding of food safety regulations and best practices in food handling.
• Experience in bartending or hospitality is a plus but not required.
• A passion for teaching others about the culinary arts and food service excellence. Join us as we strive to elevate our team’s capabilities through knowledge sharing and professional development!
  Job Type: Full-time
  Pay: $21.00-$30.00 per hour

Language:

• French (required)

Work Location: In perso

• Deliver engaging presentations on topics related to food service management, culinary skills, and hospitality best practices.
• Conduct workshops that focus on menu planning, food preparation techniques, and kitchen management.
• Supervise and mentor team members to enhance their skills in food handling, cooking, and customer service.
• Collaborate with the dietary department to ensure compliance with food safety standards and dietary requirements.
• Manage inventory control processes to optimize resource utilization and minimize waste.
• Provide insights on fine dining experiences and catering operations to elevate service standards.
• Assist in the development of training materials that reflect current trends in the food industry.
• Foster a positive learning environment that encourages teamwork and collaboration among staff.