Culinary specialists design and prepare menus, ensuring the availability of ingredients and equipment necessary for their execution. They oversee kitchen operations, maintaining a clean and organized work environment that adheres to health and safety standards.
Key Responsibilities
1. Menu Planning: Develop and implement menu plans, taking into account ingredient availability, seasonal variations, and customer preferences.
2. Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and presentation. Ensure the maintenance of high-quality dishes while adhering to established recipes and cooking techniques.
3. Inventory Management: Manage inventory levels, ordering supplies and equipment as needed to maintain optimal stock levels.
4. Cleanliness and Safety: Maintain a clean and organized kitchen environment, adhering to health and safety standards to prevent contamination and ensure a safe working environment.
Requirements
1. Education: Completion of secondary (high) school education is required. Additional certifications or training in culinary arts may be beneficial.
2. Experience: A minimum of one year's experience in a kitchen or restaurant setting is preferred.
3. Skill Set: Possess excellent communication and teamwork skills, with the ability to multitask and adapt to fast-paced environments. Proficiency in English or French is also desired.