Responsibilities To prepare the supplies and equipment needed for the daily operations of the cold kitchen in coordination with the Chef de Partie as required Communicate to the Sous Chef, Chef de Partie any updates on the operation, external or internal customer comments and other relevant information to ensure the smooth operation of the section Ensure HACCP guidelines and municipality regulations are followed at all times. Previous experience in a similar role is an asset Good interpersonal and English communication skills with a passion for service Seniority level
Executive Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality, Accommodation and Food Services, and Food and Beverage Services
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