Chef vacancy in Toronto Canada

Key Performance Areas

• Assisting the Executive Chef in responsibility for the standards of the food product: guest and staff food
• Assisting the Executive Chef in responsibility for implementing kitchen standards and making regular visits to staff kitchen and canteen.
• Assisting the Executive Chef in responsibility for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possible
• Particular attention on the training and management of the pastry department
• Co-manage all administrative departmental duties (staff files, off day schedule, hygiene standards etc.)
• Create seasonal menus based on guests in house and produce in store
• Presentation according to Styling Guide and the Company’s lodge food identity

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