Premier Cuisinier

Montréal, QC

Entrée en fonction

Le plus tôt possible

Type d’emploi

Temps plein


Hôtellerie, Restauration


  • Cooks and supervises other cooks

  • Daily shift supervision

  • Leading by example

  • Demonstrate sound cooking techniques and food practices

  • Personal schedule is variant based on BEOs and occupancy

  • Assures cleanliness of Kitchen and quality of food

  • Reports to the Food & Beverage Manager

Management of the Kitchen

  • Train new kitchen staff

  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;

  • Maintain order and discipline in the kitchen during working hours;

  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;

  • Able to lead a team through large events

  • Able to separate kitchen to multitask events, prep and service


  • Reviewing inventory when breaking down BEO to ‘’pass’’ small stocks

  • FIFO (First In First Out)

  • Checking all produce orders and refusing poor quality stock

  • Checking all proteins and dry stock for assurance of proper product (that an order was not substituted)

  • Ordering stock together with the Food & Beverage Manager

  • Keeping par stock levels

  • Ensuring there are no overstock on perishable items

  • Ensuring all product is properly stored – 10’’ from ground- 4 degrees for perishable items, proper storage when broken down (proteins- wrapped and dated) etc

  • Ensure product returning from banquets is properly separated , kept, stored, discarded

  • Ensure that all merchandise or product  that is spoiled lost or discarded is logged so that it can be removed by inventory at cost

  • All items leaving the kitchen are tracked – chit, sales with BEO etc

  • All ‘’allergen’’ product is segregated for food safety

  • Ensure pest control comes once a month

  • Uphold all MAPAQ food safety practices


Creating prep list to ensure proper breakdown of product and setup for storage, coming events and service

  • Daily prep list to set up for upcoming banquets and events

  • Division of labor within kitchen stations  


  • Work with the F & B Manager to produce diversified menus in accordance with the restaurant’s /caterings policy and vision;

  • Come up with and log new dishes when dealing with clients that will be on site multiple days

  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;

  • Source new ingredients- seasonal – special menus

  • Institute allergy and allergen avoidance protocols

  • Create tasting menus for clients interested in contracting the food for different events (banquets, corporate dinners


  • Inventory control

  • Audit order list with constant monitoring to find least expensive – highest quality product

  • Review costs on frequent products to favor suppliers with better prices

  • Use /adapt to seasonal products to reduce  costs

  • Maintain 30-32% food costs


  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

  • Create and Uphold a regular maintenance schedule:


  • Establish the working schedule and organize the work in the kitchen with the F & B Manager so that everything works like a “well-oiled machinery”;

  • Scheduling additional staff to cover variant business levels

  • Schedule a rotation of cleaning all areas in the kitchen

  • Cross scheduling teams with synergy for maximum efficiency

Responsible for covering schedule when there is a no show or a sick call in