Chef in Baltimore, Ontario
Leads kitchen team in chef's absence Experience working in the 6 Restaurants outlets on property the of Four Seasons Hotel and Resort, Neivis for (9 years 4 months working with Four Seasons). Were I have mastered Medetairian cuisine, Caribbean Cuisine, Italian Cuisine, Asian Cuisine and American Cuisine, Mexican Cuisine. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Managing inventory and keeping control of stock. Organising produce and ensuring strict adherence to food hygiene regulations. Supervising all food preparation. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations.
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