Cook
Cook
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary teams commitment to safe efficient operations and exceptional cuisine. As a Cook the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare.
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
- Review the daily production sheets with the Sous Chef.
- Responsible for the daytoday operations of their station
- Liaise with Front of House Managers as needed
- Have full knowledge of all menu items daily features and promotions
- Keep overproduction and food waste to a minimum ensure proper rotation labeling and storing of food in order to reduce food cost expense
- Ensure storeroom requisitions are accurate
- Ensure the cleanliness and maintenance of all work areas utensils and equipment
- Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
- Ensure that station opening and closing procedures are carried out to standard
- Keeps overproduction and food waste to a minimum ensures proper rotation labeling and storing of food in order to reduce food cost expense
- Operate all kitchen equipment and conduct themselves with safety in mind at all times
- Ensures that all food products are handled stored prepared and served safely in accordance with hotel and government Food Safety guidelines
- Prepares lists of food products required for station for Sous Chef order and approval
- Ensure a clean and safe working environment and actively participate in health and safety initiatives.
- Prepare food of consistent quality following Fairmont Breakers LQA and Forbes standards.
- Practice safety and sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
- Cook orders as requested including special requests.
- Start food items that are prepared ahead of time making sure not to prepare over estimated needs.
- Properly portion all items on assigned station.
- Check pars for shift use determine necessary preparation freezer pull and line set up. Note any outofstock items or possible shortages.
- Assist in prep work of vegetables and condiments as required for the next shift.
- Return all food items not used on next shift to designated storage areas being sure to cover/date all perishables.
- Duties may include different kitchen prep work gardemanger line butcher fish preparation soups hot side cold side banquets colleague dining room pastry etc..
- Complete opening duties
- Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
- Prepare all menu items following recipes and yield guides.
- Inform the Sous Chef of any shortages before the item runs out.
- Inform F&B service staff of 86d items and amount of available menu items/special dishes throughout the meal period.
- Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
- Breakdown work station and complete closing duties
- Review status of work and followup actions required with the Sous Chef before leaving.
- Assist with inventories as scheduled.
- Assist in plating up Banquet meals as assigned.
- Work at offpremises functions.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty dirty pots and pans to the pot wash station.
- Assist Stewards in order to make clean up a more efficient process.
- Perform duties in other areas of Kitchen as assigned.
- Adhere to all hotel environmental policies and initiatives
- Follow kitchen policies procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications :
- Previous experience in the Culinary field required
- Experience in Garde Manger Hot Kitchen Banquet Kitchen in a 4 or 5 Diamond Hotel preferred
- Advanced Knife skills
- Diploma or Certification in a Culinary discipline an asset
- Strong interpersonal and problemsolving abilities
- Highly responsible & reliable
- Ability to work well under pressure in a fastpaced environment
- Ability to work cohesively as part of a team and also under minimal supervision
- Ability to focus attention on guest or employee needs remaining calm and courteous at all times
- Must be able to work flexible shifts including mornings evenings weekends and holidays
- Ability to verbally communicate effectively with coworkers in English
- Reading writing and oral proficiency in the English language
- Pushing pulling bending stooping upward reaching
- Ability to read BEO for banquet functions
- Ability to cook on carving station pasta omelet and stir fry stations
- Ability to cut trim and bone meat prior to cooking
- Ability to wash peel cut and shred fruits and vegetable to prepare them for use
- Ability to bake broil saut and steam meats fish vegetables and other foods
- Ability to measure and mix ingredients according to recipes
- Must possess highquality standards.
- Ability to have a positive relationship with other departments
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
