Cook I

Consistently offer professional, friendly and proactive guest service while supporting fellow ColleaguesMaintain complete knowledge of and comply with all departmental policies/service procedures/standards.Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.Review the daily production sheets with the Sous Chef.Responsible for the day-to-day operations of their station Liaise with Front of House Managers as neededHave full knowledge of all menu items, daily features and promotionsKeep overproduction and food waste to a minimum, ensure proper rotation, labeling, and storing of food in order to reduce food cost expenseEnsure storeroom requisitions are accurateEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentAdhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are metEnsure that station opening and closing procedures are carried out to standardKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenseOperate all kitchen equipment and conduct themselves with safety in mind at all timesEnsures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelinesPrepares lists of food products required for station for Sous Chef order and approvalEnsure a clean and safe working environment, and actively participate in health and safety initiatives.Prepare food of consistent quality following Fairmont Breakers, LQA and Forbes standards.Practice safety and sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.Cook orders as requested, including special requests.Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.Properly portion all items on assigned station.Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.Assist in prep work of vegetables and condiments as required for the next shift.Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.Duties may include different kitchen prep work, garde-manger, line, butcher, fish preparation, soups, hot side, cold side, banquets, colleague dining room, pastry, etcComplete opening duties:Set up workstation with required mise en place, tools, equipment and supplies.Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars.Establish priority items for the day.Inform the Supervisor of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the Storeroom and stock in designated areas.Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.Prepare all menu items following recipes and yield guides.Inform the Sous Chef of any shortages before the item runs out.Inform F&B service staff of 86'd items and amount of available menu items/special dishes throughout the meal period.Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.Breakdown work station and complete closing duties:Return all food items to the proper storage areas.Rotate all returned product.Wrap, cover, label and date all items being put away.Straighten up and organize all storage areas.Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.Return all unused and clean utensils/equipment to the specified locations.Ice down hot items from the steam table, so they cool quickly.Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.Review status of work and follow-up actions required with the Sous Chef before leaving.Assist with inventories as scheduled.Assist in plating up Banquet meals as assigned.Work at off-premises functions.Disinfect and sanitize cutting boards and worktables.Transport empty, dirty pots and pans to the pot wash station.Assist Stewards in order to make clean up a more efficient process.Perform duties in other areas of Kitchen as assigned.Adhere to all hotel environmental policies and initiativesFollow kitchen policies, procedures and service standardsFollow all safety and sanitation policies when handling food and beverageActively share ideas, opinions and suggestions in daily shift briefingsAttend designated meetings.Maintain regular and predictable attendanceOther duties as assigned