Executive Chef (Former Employee) – Garden City, Transcona, Fort Garry, Metropolitan – 25 April 2013
As Executive Chef, required to over see all kitchen & administrative operations for all divisions of the company; Altos Garden Café, Tavern United, Banquets, The Oak Food Bar, Celebrations Dinner Theater, Catering, Metropolitan Center
In charged of maximizing productivity of the kitchen staff, as well as managing sous chef and chef de partie.
Strong ability to spot problems and resolve quickly and efficiently, while maintaining a level head, and delegate many kitchen tasks simultaneously.
Accountable to management for the production of budgeting, food & labor costing, menu planning, with the ability to implement corrective action when necessary to help assure that financial goals are met.
Customer service, with emphasis on customer satisfaction through exemplary quality and service.
Ability to step in on any area that requires assistance.
this job was rewarding in ways from the customers. Management didnt really care about what you were doing for them just that you were there. You could advance however you could not really make any more money
Difficult to manage work family life balance with robotic approach towards Human resources..Rules been flouted while clocking employee hours .operational Gap between Middle & top management communication.