Hozpitality - Main Kitchen Cook

Job summary
Provide warm and engaging serviceResolve Guest problems with alternative solutionsEnsure a safe and clean hotel environment
Job seniority: associate level
Responsibilities
• Provide warm, sincere, and engaging service• Treat each Guest as a unique individual• Resolve Guest problems and be their point of contact• Be an ambassador for the Brand, Hotel, Community, and Colleagues• Follow health and safety policies• Deliver quality service standards• Share ideas and suggestions in shift briefings• Ensure a safe and clean hotel environment• Maintain professional appearance• Offer professional and proactive guest service• Ensure consistency in food preparation• Provide hands-on training for colleagues• Maintain cleanliness and maintenance of work areas• Follow kitchen policies and procedures• Ensure food and beverage safety and sanitation• Liaise with Sous Chefs for guest feedback• Improve food preparation and presentations• Minimize wastage and spoilage• Have knowledge of menu items and execute them• Maintain productivity and teamwork• Collaborate with Sous Chefs in menu creation• Maintain a safe work environment• Train and develop kitchen employees• Other duties as assigned
Requirements
• 2-3 years previous Cook experience in a recognized restaurant• Diploma/Certification in Culinary Arts or related experience• Track record of cost control and meeting goals• Passion for menu planning and experimenting with new trends• Competence in French cooking techniques• Computer literate in Microsoft Windows• Strong interpersonal and problem-solving abilities• Standards of excellence and consistency• Ability to work well under pressure• Ability to work cohesively as part of a team• Ability to focus on guest needs and remain calm and courteous• Flexible work schedule• Completion of Fairmont Training programs• First Aid and Serve Safe training are assets