Executive Chef

2 weeks ago

Mississauga Ontario, Peel region, Canada Plaza Premium Group Full time

Plaza Premium Lounge is the world’s first Pay-In Lounge open to all classes of travellers. Entering a new era of travelling, economy class passengers can also enjoy first class lounge facilities at a very reasonable price.


Overall responsibility

Maintain the highest professional food quality and sanitation standards. Responsible for monitoring food and labour costs. Standardize and develop menus for all lounges, ensure food safety rules and regulations are in compliance. Assist in new lounge projects. Monitor kitchen and food counter equipment efficiency. Supervise staff and monitor labour budget.


Key Areas of Duties and Responsibility

  • Oversees the daily operations of all kitchens.
  • Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically matched with the budgeted labor goals.
  • Closely liaise with Procurement Supervisor for the food order and other necessary food supplies.
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas.
  • Establishes controls to minimize food and supply wastage and theft.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercises portion control for all items served.
  • Prepare necessary data for preparation of budget; projects annual food, labor and other costs.
  • Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attends Management meetings regarding food & beverage issues.
  • Designs menus for special catering events and oversees the food preparations during events.
  • Ensure proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.
  • Responsible for setting up kitchens and recruitment of cooks. Train kitchen staff and monitor their performance from time to time.
  • Monitor kitchen and service equipment serviceability and efficiency.
  • Take on other responsibilities as required.

Qualities & Requirements

  • Red Seal Certified.
  • You have Strong management skills.
  • Have the ability to work in a non-traditional kitchen environment
  • Substantial experience in cooking
  • Good communication skills, including verbal and writing skills.
  • Good organizational skills
  • High sense of responsibility
  • High level of attention to detail and

Schedule:

  • 8 hour shift
  • Holidays and Weekends as needed

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