Maison Kayser

About Maison Kayser

Roles & Responsibilities Responsible for developing new brands and kitchen concepts base on market demand to improve cuisine coverage and offer more selection to our customers. Constant refreshing and develop new French menus, food purchase specifications and recipes. Supervise and monitor staff of our brands. Develop and monitor food and labour budget for the Central Kitchen. Maintain highest professional food quality and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Plans and develop menus for new French products. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops French recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the General Manager about food production aspects of special events being planned. Bake or directly supervises the baking of breads that require skilful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with Shop Manager to assure that food production consistently exceeds the expectations of members and guests. In conjunction with French Management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff base on French technics. Ensures that representatives from the kitchen attend service lineups and meetings. Support safe work habits and a safe working environment at all times. Perform other duties as directed. SupervisorResponsible for developing new brands and kitchen concepts base on market demand to improve cuisine coverage and offer more selection to our customers. Constant refreshing and develop new French menus, food purchase specifications and recipes. Supervise and monitor staff of our brands. Develop and monitor food and labour budget for the Central Kitchen. Maintain highest professional food quality and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Plans and develop menus for new French products. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops French recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the General Manager about food production aspects of special events being planned. Bake or directly supervises the baking of breads that require skilful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with Shop Manager to assure that food production consistently exceeds the expectations of members and guests. In conjunction with French Management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff base on French technics. Ensures that representatives from the kitchen attend service lineups and meetings. Support safe work habits and a safe working environment at all times. Perform other duties as directed. Supervisory Responsibilities: Interview, Select, Train, Supervise, Counsel &discipline all employees in your department. Provide, develop, Train & maintain a professional work force. Ensure all services to members are conducted in highly professional & efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Other Skills and abilities: Ability to interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate or violent behaviour.y Responsibilities: Interview, Select, Train, Supervise, Counsel &discipline all employees in your department. Provide, develop, Train & maintain a professional work force. Ensure all services to members are conducted in highly professional & efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Other Skills and abilities: Ability to interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate or violent behaviour.

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Company Info

Legal Form: LTD

Company Type: Private

Company Size: 501 - 1000

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Job Ads found: 348

Job Ads per Month: 8.1

Hiring Locations: 8

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