DUTIES & RESPONSIBILITIES:
Set up and stock stations with all necessary supplies.
Prepare food and service all food items according to hotel recipes and standards.
Have full knowledge of all menu items, daily features and promotions.
Ability to focus on attention on guest needs, maintain calm and courteous composure.
Answer, report and follow executive or sous chef’s instructions.
Ensure the cleanliness and maintenance of all work areas, utensils and equipment.
Stock inventory appropriately.
Ensure that food comes out simultaneously, in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and work cohesively as part of a team.
Able to work well under pressure in a fast paced environment.
Carry out other duties as assigned.
MINIMUM QUALIFICATIONS AND SKILLS:
Diploma/Certification in a culinary discipline is an asset.
Minimum of 2 years cooking experience.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry’s best practices.
Safe Food handling certification an asset.
Experience in Hotel is a plus.
WHIMIS or similar training.
Part-Time, Weekend availablity & Previous Experience is Required Apply online at www.redlobster.ca Do you take pride in providing excellent meals...
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