Description of principle tasks
Prepare and cook various food on a regular basis for special guests and functions.
Participate in the training of new staff.
Contribute to the development of a strong team through active involvement in daily operations.
Monitor sanitation and Health and Safety practices to ensure that employees follow standards and regulations.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
Adhere to all environmental policies and programs as required.
In the absence and in collaboration with Executive Chef and Sous Chefs
Lead the kitchen including stewarding, cleaning duties and prep required.
Supervise staff to ensure a smooth operation and the highest level of guest satisfaction.
Supervise the food preparation, cooking activities and plaiting of two kitchens.
Order food and other supplies needed to ensure efficient operation.
Check the quantity and quality of deliveries.
Assist in determining how food should be presented and displayed.
Attend Banquet and Events meetings & update the menu board.
Other work related tasks as per manager’s request
Previous experience in a similar role in a hotel or banquet environment.
Proven ability to plan and organize events, acute sense of time management and attention to detail.
Food Handlers certificate.
Problem solving skills, as well as the ability to work quickly and multi-task.
Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
Able to stand / walk for up to 5 hours at a time, lift / carry / push supplies or equipment weighing up to 50 lbs.