Ceres: Chef Tournant

Duties: Coordinate and supervise all team members Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty Food preparation, training and managing staff, and maintaining the high standards of the kitchen environment. Control production levels and recommend ideas for improvements and better cost controlling. Kitchen reports and administration Ensures that the HACCP program is carried out correctly. Requirements: Grade 12 A minimum of 4 years in an upscale hotel, resort, or restaurant with at least 1-2 years as Chef Tournant A culinary school degree is required. Very strong management skills Very strong communication, problem solving, decision making, and interpersonal skills. Knowledge of the principles and processes for providing personalized Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Computer software skills required. Ability to write reports and kitchen correspondence