Summary of Responsibilities: Responsibilities and essential job functions include but are not limited to the following:
- To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
- To ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
- To actively share ideas, opinions & suggestions in daily shift briefings
- To ensure all kitchen colleagues are aware of standards & expectations
- To liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- To continually strive to improve food preparations & presentations
- To maintain proper rotation of product in all chillers to minimize wastage/spoilage
- To have full knowledge of all menu items, daily features and promotions
- To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- To follow kitchen policies, procedures and service standards
- To follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications:
- Previous experience in the culinary field required
- Diploma/Certification in a Culinary discipline an asset
- Computer literate in Microsoft Window applications an asset
- Strong interpersonal and problem solving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively with fellow colleagues as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position: Physical aspects of the position include but are not limited to the following:
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Occasional kneeling, pushing, pulling, lifting
- Occasional ascending or descending ladders, stairs and ramps
Alisa Rakhubovskaya
Professional Recruiter
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