Purpose
Prepare food to specific recipe standards following safe food handling practices. Provide customer service in various outlets including buffets and food stations. Participate in station food preparation to meet the demands of service.
Principal Responsibilities
· Comply with all Hotel and Departmental procedures and policies.
· Participate in the food preparation for outlets, banquets, specific functions and catering.
· With supervision, prepare food items in accordance with Hotel standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
· With supervision, participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
· With supervision, assist in the operation of banquet and outlet functions, including buffets and food stations.
· Provide information to senior cooks for the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork.
· Notify culinary management of ingredient spoilage, wastage and shortages.
· Utilize hotel and external training as provided.
· Perform other tasks as assigned by management.
Key Result Areas
Business
· Assist in monitoring of food production levels to optimize food quality and limit wastage.
· Review Banquet Event Orders (BEOs) and food inventory to ensure production requirement are met.
Customer Satisfaction
· Ensure positive customer service by communicating with guests in a clear, friendly and helpful manner.
Process Improvement/ Productivity
Ensure all food is handled and stored safely in accordance with established health
· codes so as to prevent spoiling and contamination. Rotate food in storage using FIFO principals.
· Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination.
· Perform all tasks in safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment-related activity without sufficient training.
Report all health and safety hazards and concerns to culinary management.
Academic and Working Qualifications
Working Experience
· Minimum 1 year culinary experience is required.
· Previous a’ la carte and/or banquet experience an asset.
· Ability to prepare food using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is an asset.
· Basic knife skills, including the ability to cut, core, peel, shape, and clean fruit and vegetables are required.
Knowledge
· Basic math skills required.
Education
· Formal Culinary Training an asset.
· Food Handler’s Certificate.
Soft Skills
· Excellent interpersonal skills.
· Positive attitude and a willingness to learn.
Language
· Ability to communicate effectively (written & verbal) in English.
Physical Requirements
· Ability to stand for 8 hours per shift
· Perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50lb
· Ability to work with small and sensitive equipment (knives) requiring fine finger dexterity.
Job Type: Part-time
Work Location: In perso

Please refer the Job description for details