Chef in Toronto, Ontario

1.Kitchen Operations- Planning menu for an expansive repertoire of menus, along with portion standardization and supervision of food preparation. Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food & beverages. Experimenting & presenting innovative ideas, styles new dishes and ensuring cost control measures. Maintaining quality and consistency of food for enhancing satisfaction amongst customers. Ensuring cleanliness in kitchen work area & ensuring same is as per commencement of food preparation. Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in Actual Vs Standardized Norms. 2.Food & Beverages Operations- Developing and implementing procedures, control systems for maintaining hygiene and quality standards ensuring profitability of operations. Coordinating, and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Selecting and developing recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Collaborating with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of Guests. Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements. Examining foodstuffs & supplies to ensure quality and quantity meet established standards and specifications.