Chef de Cuisine

Four Seasons - Up to $105000.00/year - 2050 University Avenue - Responsibilities:
Coordinate the selection, trainings, development programs, and evaluation of employees in the kitchen including Banquet Kitchen, stewarding and Employee Cafeterias food production area through effective management and leadership to ensure that established cultural and standards are met.;
Participates fully in the Culinary Training Programme and facilitates own training module in conjunction with the Department Head. Conducts theoretical and practical training sessions, preparing Presentations and Training Material for the entire kitchen, stewarding and cafeteria team. As well Monthly kitchen meetings in conjunction with pastry section.;
Fosters excellent personal guest interaction skills. Spends time with guests on an entertaining and informative level. Seeks direct feedback and resolves complaints as they arise to ensure the highest level of guest satisfaction.;
Maintains a high level of food quality as per culinary standards, whilst implementing and following Menus, Recipe formats and directions as outlined by Department Head.;
Continually reviews and refreshes menu items in conjunction with the Executive Chef considering local and regional preferences.