Assists the Executive Chef and Sous Chef in supervising and coordinating the activities of the kitchen staff.
Primary Responsibilities
Observes workers in the daily operation of the kitchen, checking methods of food preparation, portioning, cooking, garnishing and timeliness of food preparation.
Cooks, carves and bones meats and prepares dishes according to recipes during rush periods for banquets or other functions.
Assists Executive Chef, Banquet Manager, sales and banquet staffs with social parties, banquets and special events.
Notifies maintenance when repairs are needed on equipment.
Maintains inventory control procedures by reviewing the next day’s menus and requisitioning food and supplies.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures and is able to effectively communicate them to subordinates.
Ensures kitchen is clean and sanitary and is in compliance with provincial requirements
Other duties as assigned by supervisor or management.
Note: Employee will abide by the specific performance standards for their department as communicated to them by their manager.
Qualifications
Education/ Experience:
Red Seal Required or in progress
Previous Hotel or Banquet Experience an asset.
Reading, writing and math skills are preferred.
Skills:
Organizational ability
Attention to detail
Interpersonal communication skills
Working Conditions:
Will be required to work days, nights, weekends and holidays.
Will be required to work in fast paced, stressful environment.
Will be exposed to and working with household chemicals. Delta Hotels - 11 months ago
