Qualifications

• Previous experience in the Culinary field required
  
• 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
  

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
  
• Actively share ideas, opinions and suggestions in daily shift briefings
  
• Ensure all kitchen Colleagues are aware of standards and expectations
  
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
  
• Continually strive to improve food preparation and presentations
  
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  
• Have full knowledge of all menu items, daily features and promotions
  
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  
• Follow kitchen policies, procedures and service standards
  
• Follow all safety and sanitation policies when handling food and beverage