- Ensures that he/she works safely and in accordance of the Hotel's Health & Safety Policy, and ensures all Local and Hotel Food Hygiene procedures and practices are followed during his/her shift. .
- Be an example of Hotel and Service Promise Standards in interactions with guests and heart of house colleagues.
- Act as an example of Fairmont values to colleagues; Respect, Integrity, Teamwork and Empowerment.
- Produce excellent quality food items by following established procedures for food production as set by Sous Chefs and Executive Chef.
- Organize a work plan and give direction to 2nd Commis as necessary.
- Set the pace for efficient production of mise en place and efficient execution of banquet events and production of a la carte orders in the outlets.
- Follows Menu Item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
- Demonstrate correct cooking techniques and methods competently to Apprentices and students as part of on the job training.
- Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. Ensures fridge temperatures are recorded.
- Communicate in a timely manner with the Sous Chefs any food items that need to be ordered. Assist with monthly Inventory Cycle.
- Drive Guest Satisfaction Index scores by ensuring standards and timeliness of service are being met.
- Assist the Colleague experience through teamwork and a positive manner.
- Ensure the Kitchen fridges and walk-ins are clean and organized.
- Communicate to the Sous Chefs any equipment maintenance needs.
- Cooperate with Outlet & Banquet Managers & front of house service staff to ensure smooth event & meal period execution.
- Ensure that food for the Staff Cantina is of high quality and cost effective.
- Ensures that the kitchen is operating in a manner consistent with the programs of the Environmental Committee.
- Other duties as assigned,
- 3-5 years progressive, experience with in a quality establishments. Experience in a 4 Diamond Restaurant or high volume Banquet kitchen is an asset.
- Successful completion of Food Handler Certification
- Possession of InterProvincial Red Seal Certificate considered an asset. If not in possession of the certificate, candidate must complete a written test and black box to demonstrate their knowledge and skill set
- Diploma or Certification in a Culinary program required
- Strong knife skills and safe handling is required
- Knowledge on Allergens
- Excellent verbal communication skills.
- An energetic team player able to multi task successfully. Must be highly organized and enjoy working in a dynamic environment where he/she is expected to take pride in consistently producing excellent quality food for our guests.
- Full time employees will be eligible to join the benefit plan which includes extended medical (Health, Dental, Life Insurance, Short Term Disability)
- Full time employees will also be eligible to participate in Fairmont Pension Plan, which includes matched employee contributions
- Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
Cook 1 - Fairmont Winnipeg, Canada - Fairmont Hotels and Resorts
Description
Company Description"Why work for Accor?"
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit
Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS
Job Description
The 1st Commis position is focused on delivering high quality food that meets and exceeds departmental standards as set by Sous Chefs & Executive Chef. The 1st Commis may work in the Outlet kitchen, Banquets or the Pastry Shop and is expected to be skilled and efficient in all areas, and work with a minimum of supervision. 1st Commis are expected to be able to demonstrate correct culinary techniques, organize mise en place lists and give direction to 2nd Commis and Apprentice cooks.
What you will be doing:
What's in it for you:
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We are happy to provide you accommodation at any stage of the application process, please contact the Talent & Culture Department and we will work with you to accommodate your needs.
Visa Requirements: To be eligible for employment with Fairmont Winnipeg, you must be in possession of a working visa for Canada. We do not provide offer letters to applicants seeking to get their work visas. Applicants must have their work visas in place prior to applying.