Chef Manager

M / S MIG DOOR VISAS IMMIGRATION; Hamilton; Remote; CAD 50,000 - 70,000; Full time

Job summary

Une entreprise d'immigration propose un rôle clé dans la gestion d'un environnement culinaire. Le candidat idéal sera chargé de former, motiver et diriger le personnel de cuisine pour garantir un service exceptionnel. Ce rôle exige un leadership fort et une capacité à optimiser les performances et la satisfaction des clients.

Qualifications

• Formation et développement du personnel culinaire.
• Compétences en gestion et en leadership.
• Capacité à travailler sous pression tout en maintenant des normes de service élevées.

Responsibilities

• Former et motiver le personnel de cuisine pour atteindre les normes de préparation.
• Diriger les opérations quotidiennes en cuisine.
• Établir des normes de performance et évaluer le personnel.

Skills

Leadership

Communication

Gestion du personnel

Job description

Job location : Only overseas countries

Responsibilities :

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provides direction for all day-to-day operations in the kitchen.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and motivate kitchen staff.
• Advocates sound financial / business decision making, demonstrates honesty, integrity and leads by example.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

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