Job Title

Deliver engaging presentations on topics related to food service management, culinary skills, and hospitality best practices. Conduct workshops that focus on menu planning, food preparation techniques, and kitchen management. Supervise and mentor team members to enhance their skills in food handling, cooking, and customer service. Collaborate with the dietary department to ensure compliance with food safety standards and dietary requirements. Manage inventory control processes to optimize resource utilization and minimize waste. Provide insights on fine dining experiences and catering operations to elevate service standards. Assist in the development of training materials that reflect current trends in the food industry. Foster a positive learning environment that encourages teamwork and collaboration among staff. Requirements Proven experience in the food industry with a strong emphasis on restaurant management or catering services. Demonstrated supervisory experience with the ability to lead and motivate teams effectively. Knowledge of food production processes, inventory management, and kitchen operations. Familiarity with fine dining standards and exceptional customer service practices. Strong culinary skills with experience in cooking, food preparation, and menu planning. Excellent communication skills with the ability to engage diverse audiences. Understanding of food safety regulations and best practices in food handling. Minimum ofCLB 5 on French test Language in the workplace is English