Second Cook - Etobicoke, Canada - Sheraton Toronto Airport Hotel and Conference Centre

Sheraton Toronto Airport Hotel and Conference Centre

Verified Company

Etobicoke, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Part time

Description

You're a perfect fit for the role of Second Cook, if you welcome the challenge of creating and recreating culinary masterpieces for guests in Olio Restaurant and our banquet spaces.

You enjoy preparing food to specific recipe standards, following safe food handling practices and respecting any dietary restrictions.

You're also a master at providing warm, genuine customer service to both guests and your fellow associates in all departments.

If this paragraph describes you, we'd love to meet and discuss this opportunity to take your culinary career to the next level.

Are you up for the challenge?

Key Responsibilities:

Prepares food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, common chef practices, photographs and verbal instructions
Cleans and prepares cold items for service (i.e., dressings, salads, sandwiches, etc.)
Maintains established mise en place par levels to ensure efficient food production throughout shift
Reports any concerns with product, equipment or associate performance to kitchen management team
Maintains high standards of appearance, good personal hygiene and health and safety standards.
Adheres to local health, safety and fire procedures and laws
Attends and participates in the daily preshift meeting
Handles guest concerns, compliments and suggestions in a professional manner, using LEARN processes and principles
Follows all company and jobspecific safety policies, and reports any accident and/or hazard immediately
Undertakes special projects and other duties as assigned.

Requirement

Must be available Friday, Saturday, Sunday and flexible during the week.
Available to start work at 5:30am and finish as late as Midnight.
Reliable transportation to and from the workplace.
2 years of culinary experience.
Previous culinary experience in a highvolume food service operation.
Good understanding of classical and modern cuisine, Banquet production and fine dinning.
Experience interacting with customers and good communication skills required.