Principal Responsibilities
- Comply with all Hotel and Departmental procedures and policies.
- Expedite and participate in the food preparation for outlets, banquets, specific functions and catering.
- Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions.
- Participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service.
- Participate in the operation of banquet and outlet functions, including buffets and food stations.
- Review Banquet Event Orders (BEOs) and food inventory to ensure production requirements are met.
- Assist in the completion and distribution of daily requisitions, order requests, wastage sheets and other paperwork are required.
- Provide guidance and training to 2nd Cooks and Kitchen Helpers.
- Assist in the testing and writing of recipes and menus.
- 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
- Monitor food production levels to optimize food quality and limit wastage.
- Review daily Banquet Event Orders (BEOs) and food inventory to ensure production requirements 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 and prevent the 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 6 years culinary experience is required.
-Previous experience is a prerequisite for specialized positions including pastry, grade
manage and banquet, production.
-Understanding of and ability to prepare foods using various cooking methods including
roasting, sautéing, grilling, frying, poaching and steaming is required.
-Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and
vegetables are required.
-Basic knife skills including the ability to butcher, trim and portion proteins are required.
Knowledge
Basic math skills required.
Education
-Food Handler’s Certification is required
-Red Seal or equivalent is required.
-Formal culinary training is required.
Soft Skills
-Excellent interpersonal skills are required
-Positive attitude and a willingness to learn are required.
Language
-Ability to communicate effectively (written & verbal) in English is required.
Physical Requirements
-Must be able to stand for 8 hours per shift.
-Must be able to perform such tasks as: bending, storing, kneeling, carrying, moving and
pushing goods up to 50 lbs.
-Must be able to work with small and sensitive equipment (knives) requiring fine finger
dexterity.