Cook III, Pastry

The Cook III is responsible to manage all aspects of the food production according to the description and standards.What is in it for you:benefit available for fulltime or part time employees while being a part of the Fairmont Orchid ‘OhanaPremium preferred provider medical/drug/vision benefits at competitive pricesWe put you first & value you with employer paid coverage for group life and accidental insurance coverage ($7,500) + Coverage is available for your ‘ohana!We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.Don’t just live in the moment – own your moment with 11 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately We go the extra mile by offering 50% discounts at hotel restaurants, 30% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.We are globetrotters taking advantage of our Travel Program with employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)Complimentary meals in our employee dining facilityWhat you will be doing: Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.Cook meat, fish and poultry to proper temperatureDisplay a working knowledge to emulsify cold or hot sauces/dressingsPerform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill.Must be able to read, write, understand and adjust recipes according to business levelsRead, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standardsEnsure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow all safety and sanitation policies when handling food and beverageFollow kitchen policies, procedures and service standards