Culinary Team Lead
3 weeks ago
- Main Responsibilities:
- Maintain records of food costs, consumption, sales, and inventory in a high-volume kitchen setting.
- Supervise and instruct cooks in preparation, cooking, and presentation of food to meet quality standards.
- Assist in planning and directing food preparation and cooking activities in multiple restaurants.
- Requisition food and kitchen supplies while adhering to budgetary guidelines.
- Train staff on food handling, preparation, and presentation techniques.
- Requirements:
- 1 year of experience as a sous chef or equivalent role in a commercial kitchen environment.
- Secondary (high) school graduation certificate or equivalent experience.
- Benefits:
- Permanent employment with Crest Hotel.
- 35 hours of work per week.
- Language of work: English.
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