Apply for the position Junior Chef Executive

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Sector

  • Inflight

Your main responsibilities

Culinary Production and accompaniment:

  • Develop new menus/recipes by meeting customer requirements or spécifications
  • Taste the various garments, checks and corrections if necessary
  • Supervise the manufacturing techniques (cooking, setting up…)
  • Monitor and ensure the proper application of the procedures to be followed and the quality of the service
  • Guarantee the quality of the products in relation to the supply department
  • Supervise the kitchens and give the necessary instructions
  • Pass on its know-how to kitchen staff
  • Respect and enforce the rules of hygiene and safety
  • Animate the teams responsible for preparing the recipes

Financial:

  • Make product requests with the supply department
  • Carry out audits and internal controls (food test) in order to ensure the correct realization of the menus (products, weight…)
  • Provide the services with the technical data sheets and inform the cycle changes
  • Keep track of the costs generated by the creation of revenue and products used

Management:

  • Maintaining a business relationship with customers
  • Supervise teams during customer presentations
  • Be present at culinary presentations to the client companies
  • Anticipate customer needs and offer menus that meet their requirements
  • Formalise and make available the information and/or documents necessary for the proper realization of the menus

Your profile

  • Graduate of a school of gastronomy,
  • Real know-how in the presentation of dishes, preparation of menus, control of production processes and training of staff,
  • Personality at ease in a dynamic and structuring environment,
  • Compliance with procédures,
  • Ability to adapt in a multicultural environment,
  • French and English fluent

Your location

  • Canada, Toronto

Apply for the position

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