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

Sheraton Toronto Airport Hotel and Conference Centre

Verified Company

Etobicoke, Canada

1 month ago

Posted by:

Sophia Lee

beBee Recruiter

Part time

Description

Position Purpose:

You're a perfect fit for the role our First 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:

Assists in the delivery of foods to various banquet functions/rooms in a timely manner
Verifies stock of food items and submits new requisitions to order supplies for the assigned station ensuring the right quantities are requested according to planned activities
Prepares stocks, sauces, soups
Cleans and prepares protein items like meats, poultry and seafood
Assists in design and implementation of preapproved daily specials
Leads Second and Third Cooks during daily operations
Prevents over production and waste
Maintains established MiseenPlace par levels to ensure efficient food production throughout shift
Ability to work any station below classification as needed
Conducts checks to ensure MiseenPlace is fresh, dated and stored properly according to standards
Prepares menu items according to recipe standards
Reports any concerns with product, equipment or associate performance to kitchen management team
Adheres to local health, safety and fire procedures and laws
Works clean and maintains a neat and organized station
Handles guest concerns, compliments and suggestions in a professional informed manner
Complies with all hotel and Kitchen policies and procedures
Undertakes special projects and other duties as assigned
Previous culinary experience in a highvolume food service operation.
Good understanding of classical and modern cuisine, banquet production and fine dining
Excellent written/verbal communication skills