Summary of Responsibilities:
Reporting to the Sous Chef, responsibilities and essential job functions include, but are not limited to, the following:
- Consistently offer professional, engaging and proactive guest service while supporting fellow Colleagues
- Demonstrate Fairmont core values in all interactions
- Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
- Continually strive to improve food preparation and presentations
- Have full knowledge of all menu items, daily features and promotions
- Ensure all kitchen Colleagues are aware of standards and expectations
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Actively share ideas, opinions and suggestions in daily shift briefings
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- Follow and ensure compliance with all corporate, hotel and departmental policies and procedures
- Participate in hotel committees
- Strict adherence to all Health & Safety training, guidelines and work practices previous, during and following an epidemic (whether local or global) that are established by Accor, local government, international bodies including the World Health Organization (WHO) and Center for disease control (CDC)
- Perform any other duties, tasks, and assignments within your department as required.