Reporting to the Chef de Partie, the essential responsibilities and functions of the position include, but are not limited to: Providing professional, engaging, and attentive service to guests while assisting colleagues; Preparing and plating all dishes, whether for the menu or buffet, in accordance with recipes and hotel standards; Actively sharing ideas, opinions, and suggestions during daily preparatory meetings; Ensuring proper rotation of products in all cold storage areas to minimize waste; Ensuring that storage room requisitions are accurate; Having a thorough knowledge of all menu items, daily specials, and promotions; Maintaining the cleanliness and upkeep of all work areas, utensils, and equipment; Adhering to all kitchen policies, procedures, and service standards; and Complying with all hygiene and safety policies when handling food and beverages. Other tasks, such as those assigned.

Desired Candidate Profile

Prior experience in the culinary field; A diploma or certificate in a culinary discipline is an asset; Excellent interpersonal and problem-solving skills; Highly responsible and reliable; Ability to work effectively under pressure in a fast-paced environment; Ability to work as part of a team; Ability to focus attention on customer needs, remaining calm and courteous at all times.