Banquet Lead cook

As a Banquet Lead cook you will maintain the highest standard of food quality and presentation in the workstation as directed by the Chef on duty. Must have well-rounded knowledge of all areas of the kitchen, including a la carte restaurant, and production areas of banquets, garde manger, vegetable, butcher, soups, and sauce stations. Possesses strong leadership qualities and communication skills, written and verbal, able to supervise and train several individuals of varying skill levels. Works within the station in a clean, safe, and efficient manner in accordance with the kitchen's policies, procedures, and standards.

What you will be doing:

Review the day's requirements with the Chef, prepare and, when required, delegate duties and ensure the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service. Liaises with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers the telephone, responding to questions as required when the Chef is not available in the kitchen. Actively participates in the training of culinary skills to junior staff and apprentices. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. Keeps work station clean & organized, including fridge/freezers, countertops, and range tops. Ensures that station opening and closing procedures are carried out to standard. Keeps overproduction and food waste to a minimum, ensures proper rotation, labelling, and storing of food in order to reduce food costs. Operate all kitchen equipment and conduct themselves with safety in mind at all times. Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines. Report any and all deficiencies in the functionality of kitchen equipment and the quality of food products to the Chef in a timely fashion. Complete other job-related duties as assigned by your supervisor Responsible for the day-to-day operations of his/her station Prepares lists of food products required for the station for the Chef's order and approval. Qualifications Your experience and skills include: Minimum 5 years of cooking experience in a hotel with comparable service and standards. Experience in a hotel with comparable service and standards is an asset. Valid Food Handler Certificate required. Must have experience and be proficient in both a la carte and production cooking. Previous supervisory experience. Excellent interpersonal and communication skills. Additional Information Your team and working environment: Be part of an exciting and influential team to guide the transformation of CDA and its new concept We recognize and celebrate team and individual successes A brand influenced by French indulgence offering a genuine experience of art de vivre for both employees and guests Our commitment to

Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Source:

Hospitality Online