The Cook assists the Sous Chef by preparing ingredients, setting up workstations, cooking and seasoning dishes, plating meals, maintaining food-preparation areas, and following hygiene and safety standards. The role requires a Professional Cooking diploma or relevant culinary training, at least two years of kitchen experience, teamwork, attention to detail, organizational skills, and French and English communication skills.
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luxury hospitality425 rue St-Jean-Baptiste, bureau 200 Montréal, Québec H2Y 2Z7 Canada
GRAY COLLECTION A collection of acclaimed hotels, restaurants, spas , terraces, and lofts that offer a unique and original celebration of the neighbourhood and city they are in, while sharing a philosophy of passion, generosity, excellence, and unparalleled service. Learn more Beyond your expectations Our commitment is to offer you a memorable experience through the […]