Responsibilities
- Oversee and coordinate food preparation and cooking processes
- Collaborate with clients to plan events, banquets, and special functions
- Develop menus and maintain high food quality standards
- Forecast food needs and potentially estimate food and labor costs
- Lead and manage sous-chefs, specialist chefs, and kitchen staff
- Handle equipment procurement and maintenance
- Conduct recruitment and hiring processes for kitchen staff
- Prepare and cook food for regular meals or special occasions
- Develop and evaluate new recipes
Requirements
- Completion of high school education is mandatory
- Graduation from a culinary arts program with a valid certificate or diploma
- Minimum of 2 to 5 years of experience in commercial food preparation
- Experience in management, training, and supervision
Nice to Have
- Possession of a Food Handling Certificate is beneficial
Compensation
Not specified
Work Arrangement
On-site — Canada, Quebec
Team
Not specified
Other
PLEASE DO NOT APPLY IF YOU HAVE ZERO ENGLISH OR FRENCH SKILLS BECAUSE YOU WONT BE CONSIDERED.
Not specified
