Cuisinier et assistant

Prepare and cook a wide variety of meals, including special patient diets per dietician or chef directives, while supervising kitchen operations and assisting staff scheduling. Manage food inventory, organize buffets, and handle menu planning, portioning, and cost evaluation to order necessary supplies. Clean kitchen areas and oversee the hiring and training of culinary personnel as needed. This role supports diverse culinary establishments in Québec, requiring French language proficiency and relevant cooking experience.