Work in a place where the sea is part of the scenery, with a good human and genuine atmosphere. Be a leader loved by the staff, working with them and not above them.
Be in complete charge of the kitchen department, keep the place clean and compliant with MAPAQ standards, manage orders and inventories, follow recipes to ensure consistent quality, ensure food and presentation quality control, create schedules according to traffic and budgets, participate in management meetings, be able to reframe an employee and participate in a dismissal if necessary.
Someone solid, professional, with good values, respectful, reliable, demanding but fair, capable of maintaining a good work atmosphere, able to take on responsibilities and handle difficult discussions.
Chef in Restaurant du Cap à la Mer
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