Restaurant Cook
Restaurant Cook
Posted on :
17-10-2024
Employer Active
1 Vacancy
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Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
17-10-2024
Job Description
Reporting to the Restaurant Chef responsibilities and essential job functions include but are not limited to the following:
- Provide warm sincere and engaging service that follows the service essentials ensuring Guests feel valued
- Treat each and every Guest as a unique individual personalizing the interaction(s) with thoughtful and personal touches
- Resolve Guest problems and never say no without offering an alternative. OWN the followup to ensure the problem is resolved and be that guests point of contact
- Be an ambassador for the Brand Hotel Community and Colleagues
- Be guided by and always exhibit Fairmont core values; respect integrity teamwork accountability & Excellence
- Be aware of support and ensure all health and safety policies environmental policies & evacuation procedures including updates are adhered to
- Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager
- Actively share ideas opinions and suggestions in daily shift briefings
- Ensure a safe clean hotel at all times and take ownership for your area
- Adhere to grooming policies to ensure a professional appearance is always maintained
- Consistently offer professional friendly and proactive guest service while supporting fellow Colleagues and Leaders
- Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
- Ensure all kitchen Colleagues are aware of standards and expectations
- Provide extensive hands on training for all new and transferred colleagues
- Ensure the Cleanliness and maintenance of all work areas utensils & equipment
- Follow kitchen policies procedures and service standards recipes and specifications set forth
- Follow all safety and Sanitation policies when handling food and beverage
- Liaise daily with Sous Chefs to keep open lines of communication regarding guest feedback
- Continually strive to improve food preparation and presentations
- Maintain proper rotation of product to minimize wastage/spoilage
- Have full knowledge of and effectively execute all menu items daily features and promotions
- Maintain productivity throughout entire shift and foster a sense of team work and cohesiveness
- Works closely the Sous Chefs in menu creation and overall guest experience improvement efforts
- Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
- Training and developing kitchen employees and ensuring that ongoing training opportunities are communicated to the Sous Chef an addressed with the colleague
- Other duties as assigned
Qualifications :
- 23 years previous Cook experience in a free standing widely recognized restaurant
- Free Standing Fine dining/Upscale Dining an asset
- Diploma/Certification in Culinary Arts discipline required or proven related industry experience
- Proven track record of cost control including food equipment labor and wastage to meet the food quality goals and hotels financial goals
- Enthusiastic with an outgoing personality who is very guest driven
- Demonstrate real passion for menu planning developing colleagues and experimenting with new trends
- Confident and poised while creating a guest dining experience catered to their individual desires
- The successful Candidate must exhibit a passion for food desire to achieve perfection and possess the ability to create the same sense of excitement from the colleagues for our guests
- Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for todays Bay area guest
- Computer literate in Microsoft Windows such as Word and Excel applications an asset
- Strong interpersonal and problem solving abilities
- Maintain the standards of excellence by leading and practicing the same at all times
- Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service
- Constantly monitor food storage areas and refrigerators to ensure food spoilage is kept to a minimum. All incidents of food wastage are to be reported and corrective action taken immediately with those influencing the area
- Follow proper food rotation storage labeling and dating practices
- Work closely with all Culinary colleagues to ensure that insufficient or excessive food production is managed to reduce costs
- 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
- Must be able to work flexible shifts
- Successful completion of Fairmont Training programs or such as Orientation Service Essentials training Food Safety and Service Promise
- Current First Aid and Serve Safe training an asset
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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