First Cook

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Execute and oversee all food items for a la carte and or banquet menus in service to hotel recipes and standards

Assist and oversee ordering levels and production in relevant departments in the absence of CDP

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Have full knowledge of all menu items, daily features and promotions

Control waste and spoilage in the assigned department

Ensure proper labeling, dating and storage of all items in the kitchen

Responsible for ensuring preparation of all pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of the Chef de Partie

Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner

Handle guest allergy concerns with appropriate care and importance by reporting to CDP

Follow all safety and sanitation policies when handling food and beverage

Embrace the Fairmont brand promise and luxury in your role and in all your interactions.

Other duties as assigned