Chef

Main Job Tasks:

• Assist the Culinary Director in managing the kitchens;
• Prepare and serve banquets, buffets, and cocktail receptions for groups between 30 to 130 people in our event hall;
• Take inventories and make orders from suppliers
• Inventory management;
• Participate in the creation of customized menus according to the requests of event clients;
• Contribute to the occasional renewal of items offered in various menus;
• Rigorously apply hygiene and sanitation standards;
• Participate in the development of new markets.

• This is a permanent position with an average of 34 hours per week;
• The work schedule varies according to event bookings but is known well in advance;
• Competitive salary based on experience;
• Advantageous tip-sharing agreement;
• Possibility to subscribe to a group health insurance plan including, among other things, reimbursements for dental care, eye exams, psychologist services, osteopath services, etc.

Requirements:

• At least one experience as a Chef, Assistant Chef, or 10 years of experience in the restaurant industry;
• Hold or be in the process of obtaining a MAPAQ certification in Food Hygiene and Sanitation for food establishment managers;
• Excellent time management skills
• Great adaptability;
• Mastery of various culinary techniques;
• Excellent inventory management;
• Strong organizational skills;
• Passionate about culinary styling.

• Experience as a caterer for groups of more than 80 people;
• Knowledge of different world cuisines;
• Knowledge of a wide variety of ingredients;
• Knowledge of Excel;
• Knowledge of Rational ovens;
• Ability to be flexible;
• Sense of creativity and spontaneity;
• Sense of initiative and proactivity;
• Fluent French;
• Neat presentation.