Job Description
Reporting to the Chef de Partie, 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.
- Assist in the preparation and service of 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.
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage.
- Other duties as assigned.
- Previous experience in the culinary field an asset.
- Journeyman's papers or international equivalent an asset.
- Diploma Certification in a Culinary discipline 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 as part of a team.
- Ability to focus attention on guest needs, remaining calm and courteous at all times.