Breakfast Cook/Line Cook/Banquet Cook
Description : 21 May, 2023
Radisson Red Deer has opening for Kitchen Line Cook/Breakfast Cook /Banquet Cook/Prep Cook/Hotel Kitchen
Duties and Responsibilities:
To be aware at all times of the agreed standards of food preparation and service as per Chef's recipes and Menus To assist the Chef on section in the smooth running of the section at all times. To prepare all necessary mise en place for each service, and to check it is plete mencement of service. To be aware of any day to day special requirements or ing events. To work as required, depending on the needs of the business. To carry out any reasonable duties requested by the Chef . To be in the Kitchen on time for each shift in full uniform and of presentable appearance, i.e., clean-shaven, tidy clean hair, clean and short nails, etc. To report to the Chef at the start of each shift. To not leave the Kitchen without first reporting to the Chef. To remain on duty until the following shift takes over, informing the Chef in charge of any outstanding or priority work to pleted and to have the section looked over. To keep the Chef notified of any problems plaints as and when they arise. To wear a proper full uniform at all times while at work, apron, hat etc.. To wear a suitable pair of hard wearing shoes with non-slip soles while at work. To set up service properly and on time for each service period. To ensure that all food is prepared to recipes designated by the Chef. To be available to attend all Kitchen meetings while on duty or otherwise. To report all accidents and any defects of the Kitchen and equipment to the Chef. To fill out prep sheets for each shift and ensure that all mise en place pleted before service. To work as a team member and to be willing to work on same day preparation and advance preparation on other sections if and when needed, when requested by Chef To follow the “clean as you go” policy and keep all areas in clean and hygienic condition at all times To be aware of ply with Company policy relating to health, hygiene, safety and fire procedures, and to adhere to these policies. To carry out regular checks on food to ensure proper rotation, storage and hot and cold food holding and cooling logs daily (all items to be covered with cling film, dated and labelled). After service, to clean work tops and work areas - to ensure that areas are left as one would expect to find them. To be willing to work in another area when needed to, at the request of the Chef. In the event of sickness, to telephone the Chef at least 4-12 hours prior to the start of your shift. To take breaks and meals only with the permission of the Chef. To take breaks only in the staff areas as assigned. To follow all kitchen regulations as outlined and directed. To adhere to the policy that no employee may be on the property after working hours without authorization from a manager. To sign in and out on the attendance sheet daily for the purpose of being accurately paid and in the event where evacuation of the Hotel property is necessary.
Note: Other duties as assigned by supervisor or management
Must be able to work early mornings/day/weekend and holidays as per business needs
Health and Safety:
Follow hotel safe work procedures and policy, including the use of personal protective equipment. Know ply with all Occupational Health & Safety regulations, as per the Occupational Health and Safety Act and Ministry of Labour. Report all injuries or illnesses to a supervisor or manager immediately.
Please submit resume with references to 6500 67 street, Red Deer, Alberta Thank you! or email jobs@ or Fax: 40.3 343 3600
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