Description
POSITION DESCRIPTION:
ROLE AND GENERAL RESPONSIBILITIES:
- Assemble plates of food
- Ensure and optimize quality standards in the use of food
- Ensure the kitchen and equipment are kept clean according to established hygiene and cleanliness standards
- Peel and cut vegetables for meals
- Perform other related duties
- Supervise the preparation of cold meals and desserts
- When appropriate, collaborate with the chef in the creation of the menus by proposing ideas
- A proffesional studies dimploma (DEP) in institutional cuisine or equivelent
- Minimum 5 years of experience in the field
- Good team player
- Referral Program
- Uniform provided
- Salary to be discussed
- Sick days and time off for family obligations
- Social leave
- Vacation
- Employee Assistance Program
- Human management approach
- Consistent schedule
- Career Opportunity
