Profesionales en Gastronomía / Canadá

Código de oferta
3118
Oferta creada el día
04/12/2018
Número de plazas
15
Departamento o Área
Turísmo y restauración
Lugar de trabajo
Canadá
Experiencia previa
Menos de 1 año
Tipo de contrato
Contrato formativo
Jornada
Jornada completa
Retribución
Según convenio
Horario
A determinar
Localidad
Resort/ Hotel en las Canadian Rockies (Alberta y British Columbia: Whistler, Banff, Jasper, Lake Louise
Duración del contrato
6/12meses
Formación y conocimientos requeridos
Titulación Universitaria
Grado en Gastronomía
Especialización
Chefs, Sous Chefs, Reposteros, Cocineros, Pasteleria
Idiomas
Idioma
Inglés
Nivel
Medio
Competencias profesionales
Trabajo en equipo, Comunicación oral, Resolución de problemas, Adaptación al cambio
Otros requisitos
Disponibilidad para viajar
Otros datos económicos
1500€ netos // Alojamiento a precio descuento para empleados del Resort/ Hotel en las Canadian Rockies.
Tareas principales del puesto

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


Qualifications:

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