JOB DESCRIPTION:

At Mississauga Convention Centre, our people are the heart and soul of our business. We are seeking a skilled and passionate Continental Chef to join our kitchen banquet team. This role offers a dynamic opportunity to contribute to large-scale events while working with a culinary team that values creativity, precision, and collaboration.
You will support day-to-day culinary operations, prepare high-quality dishes inspired by global cuisine, and contribute to a positive and efficient kitchen environment. At MCC, we mentor and develop our team, offering genuine opportunities for personal and professional growth.

QUALIFICATIONS & REQUIREMENTS:

• Minimum 3 years’ experience as a Chef in comparable banquet kitchens or restaurants.
• A mix of standalone restaurant and luxury hotel experience is considered an asset.
• Red Seal certification or equivalent, and Food Safety Certification required.
• Deep understanding of Continental cuisine, local ingredients, and modern culinary trends.
• Strong communication skills, both oral and written.
• High attention to detail and a commitment to excellence in food preparation and presentation.
• Experience with inventory management and food cost control.
• Technologically literate and comfortable with Microsoft Office applications.
• Proven ability to thrive in a fast-paced, customer-service driven environment.
• Strong interpersonal and problem-solving abilities.
• Physically capable of performing all duties of the position, including long hours standing and lifting.
• Enthusiastic, self-motivated, and a collaborative team player.

• Prepare, cook, and present high-quality Continental dishes following standard recipes and presentation guidelines.
• Support banquet service execution for a wide range of events including weddings, galas, and corporate functions.
• Maintain a clean, safe, and organized kitchen environment in accordance with food safety standards.
• Assist in monitoring kitchen inventory, food costs, and waste reduction efforts.
• Participate in menu planning and recipe development with the Executive Chef and culinary leadership team.
• Uphold and exceed guest expectations through consistent culinary excellence.
• Support training and mentoring of junior kitchen staff as required.
• Follow all health and safety regulations, and ensure compliance with HACCP procedures.