Formación y conocimientos requeridos
Every memorable dining experience at the Canadian Resorts begins behind the scenes with a culinary team’s commitment to safe, efficient operations and exceptional cuisine.
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
Prepare, cook and service all food items for a la carte and or buffet menus according to hotel recipes and standards
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Have full knowledge of all menu items, daily features and promotions
Control waste and spoilage in the assigned department
Ensure proper labeling, dating and storage of all items in the kitchen
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Responsible for ensuring preparation of all pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of the Chef de Partie
Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
Handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef.
Adhere to the hotel’s vehicle handling and safety policies while driving hotel vehicles
Other duties as assigned
At least 1 year kitchen experience in a reputable establishment
Diploma or Certification in a Culinary discipline
Trained in knife use and safety.
Excellent communication and organizational skills
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 with minimum supervision
Ability to focus attention on guest needs, remaining calm and courteous at all times