About this role
Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include
Responsibilities include but not limited to:
Consistently offers professional, friendly and proactive guest service while supporting fellow colleaguesEnsures consistency in the preparation of all food items for a la carte and or buffet menu according to hotel recipes and standardsConducts daily shift briefings to kitchen colleaguesEnsures all kitchen colleagues are aware of standards & expectationsLiaise daily with Outlet Managers to keep open lines of communication regarding guest feedbackMaintain and enhance the food products through creative menu development and presentationHave full knowledge of all menu items, daily features and promotionsActively interact with guests at tablesBalance operational, administrative and Colleague needsEnsure proper staffing and scheduling in accordance to productivity guidelinesEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageOther duties as assigned
Diploma/certification in a culinary discipline an assetPrevious experience in the culinary field Jouneyman's papers or international equivalent as an assetStrong Interpersonal skillsHighly responsible and reliableAbility to work cohesively with the teamAbility to focus on guests' needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to):
Frequent standing and walking throughout shift Occasional lifting and carrying up to 25 lbs Frequent kneeling, pushing, pulling, sitting Capable of working independently