- Create a menu database for the clients to choose from- Build prep list and shopping list for the day- Cook and finish 6-8 dishes ranging from entrees, appetizers, sides, desserts and baked goods- Maintain par level of pantry items inventory- Occasionally execute private dinners for client's milestone celebration

- Reinforce course content to students by providing guidance and feedback of the development of kitchen operations within the facility.- Facilitates learning activities related to a realistic kitchen operation setting to prepare the students- Participates in the learning by providing feedback to faculty members about students.- Supervises and provides feedback to students- Provide standard recipes along with explanation to students and Restaurant and Event Technician.- Establish work plans and set up student work station schedules- Communicate to students the expectations for the coming service period.

• Maintain an impeccable kitchen, enforce food safe and safety standards for all staff and the working environment• Maintain food quality and consistency with a keen eye for detail in regard to food presentation/placement• Create dishes to perfection according to menu specifications• Map out and set standards for kitchen organization and align with venue directives• Work with Corporate Head Chef on menu development and food procurement• Manage the procurement process for ordering product and inspecting deliveries to ensure product consistency and quality• Report costing and budget for all food and labor, with the ability to produce detailed reports• Attend meetings where required and communicate to all staff RE: policies and practices as they align with business practices

The Toronto Beach ClubCorporate Chefs: Ted Corrado & Anthony Law• Maintained an impeccable kitchen, enforce food safe and safety standards for all staff and the working environment• Maintained food quality and consistency with a keen eye for detail in regard to food presentation/placement• Created dishes to perfection according to menu specifications• Mapped out and set standards for kitchen organization and align with venue directives• Work with Corporate Head Chef on menu development and food procurement• Managed the procurement process for ordering product and inspecting deliveries to ensure product consistency and quality• Reported costing and budget for all food and labor, with the ability to produce detailed reports• Attended meetings where required and communicate to all staff RE: policies and practices as they align with business practices• Recruited and maintained staff par levels, schedule accordingly based on business needs• Trained all staff -- food preparation, safety standards and professionalism

Executive Chef: Ted Corrado• Maintained production list and par levels• Assigned food prep to the cooks• Checked on quality of the food before sending to packaging• Created an ordering guide for proteins• Worked with Executive Chef and Innovation Chef to develop new items.

Executive Chef: Ted Corrado & Jonathan Pong• Oversaw the whole line operation during lunch and dinner service• Checked mise en place, sauces, proteins, breads and desserts• Created menu based on seasonal availability• Controlled labor and food cost on day to day basis• Reviewed company’s day to day operation to keep KPI standards high• Processed and butcher proteins, meat and seafood• Liaised with The Commissary team in regards of new menu creation and quality control• Assisted the Executive Chef in preparation for new menu development• Made sure food ordering is done for all of the stations and inventory correctly recorded• Ran the Pass, controlling timing of foods during regular service and events• Kept up the highest standard quality of hygiene in the kitchen

Chef Proprietor: Ariel Coplan• Oversee the whole line operation during service• Check mise en place, sauces, proteins, breads and desserts• Process and butcher proteins, meat and seafood• Assist the Executive Chef in preparation for Tasting Menu and new menu development• Make sure food ordering is done for all of the stations and inventory correctly recorded• Follow specs and detailed requirements by the Chef• Keeping up the highest standard quality of hygiene in the kitchen

Executive Chef: Michael Parubocki• Oversee the whole line operation during service• Supervise the kitchen team member of up to 10 cooks• Line check mise en place, sauces, and proteins• Process and butcher proteins, meat and seafood• Assist the Executive Chef in preparation for Tasting Menu and new menu development• Control labor and food cost on day to day basis• Make sure food ordering is done for all of the stations and inventory correctly recorded• Run the Pass, controlling timing of foods during regular service and events• Make sure that the production list is done correctly by the other Prep team• Follow specs and detailed requirements by the Chef

Executive Chef: Michael Parubocki• Oversee the whole line operation during service• Supervise the kitchen team member during service to make sure service runs smoothly• Float and run any stations in the kitchen during service• Process and butcher proteins, meat and seafood• Assist the Chef de Cuisine in preparation for Tasting Menu and new menu development• Setup proper mise en place for lunch and dinner service• Make sure that the production list is done correctly by the other Prep team• Follow specs and detailed requirements by the Chefs• Prepare dishes for guests with food allergies and intolerance• Make sure food ordering is done for all of the stations• Run the Pass, controlling timing of foods during regular service and events• Organize multiple events in terms of food preparation and ordering

ResponsibilitiesExecutive Chef: Michael Parubocki• Lead the Robata Station as Chef de Partie• Supervise up to 5 team member during service to make sure service runs smoothly• Process and butcher proteins• Assist the Chef de Cuisine in preparation for Tasting Menu and new menu development• Setup proper mise en place for lunch and dinner service• Make sure that the production list is done correctly by the other Prep team• Follow specs and detailed requirements by the Chefs• Prepare dishes for guests with food allergies and intolerance• Help other stations during lunch and dinner rush• Make sure ordering is done for the station• Run the Pass, controlling timing of foods during regular service and events• Organize multiple events in terms of food preparation and ordering

Executive Chef: Michael Parubocki• Running the Pass, controlling timing of foods during regular service and events• Works on Hot station and several different stations as needed• Assisting Chef de Cuisine in preparation for Omakase (Tasting Menu)• Making sure mise en place is properly setup for lunch and dinner service• Making sure production list of all stations filled out correctly• Making sure that the production list is done correctly by the other Prep team• Follow specs and detailed requirements by the Chefs• Help other stations during lunch and dinner rush• Involve in the first opening team of the restaurant• Become the Vice President of The Health and Safety Committee• Keeping the kitchen clean and tidy during and after service

Executive Chef: Raymond Ng• Responsible for Pantry Section (Garde Manger) and Drahma Station• Responsible for hot and cold appetizers• Organized chits to make sure the service run smoothly• Cooked at the Wok station using the correct sauce and as per allergy requirements• Prepared order of Salads, Starters and Desserts as per order• Prepare ingredients according to the correct specs for Wok stations• Responsible for preparing sauces for Salads and Starters• Responsible for maintaining the freshness of ingredients for the stations• Responsible for maintaining cleanliness and hygiene of the station• Responsible to maintain the standard set by the Executive Chef

Executive Chef: David Lee | Chef de Cuisine: Geoff O'Connor• Worked at the Production station• Helped Garde Manger with all the prep and the orders• Made sure proper mise en place for service on the day as well as for tomorrow• Multitasked during service to meet all stations needs• Prepared and finished side dishes during service• Prepared dishes for canapé parties, large and small volume

Executive Chef: Giacomo Pasquini• Worked on Prep for Lunch, Dinner or Event Services• Floated around kitchen to help the chefs during prep and service• Ensured all products and prepared products are stored correctly and properly• During service, handled bread station• Worked on ingredients and recipes for events