Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. Develop your talent with us as an Assistant Banquet Chef, where your care and creativity will elevate our menus!
- Communicates effectively with Chef
- Take physical inventory of specified food items for daily inventory
- Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted and followed
- prepares menu items following recipes and yield guides, according to department standards
- Maintain complete knowledge of and comply with all departmental policies, procedures, and standards
- Maintain complete knowledge of correct maintenance and use of equipment
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
- Maintain positive guest and colleague relations at all times
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Review daily specials and offer feedback to Executive Chef
- Communicate additions or changes to the assignments as they arise throughout the shift
- review the days supplies and ensure that they are received and stored correctly
- follow hotel break policy
- follow grooming and attire guidelines
- Check and ensure that all opening/closing duties are completed to standard
- Check kitchen printers on the line, ensuring they are in working order and there is enough paper available for the shift
- Work on line during service and assist wherever needed
- Be aware of any shortages and communicate with Chef before the item runs out
- Inspect the cleanliness of the line, floor, all Kitchen stations
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Communicate needed work orders for maintenance repairs to Chef