Cook 2

The property will be managed by Accor under white label while it undergoes a comprehensive property improvement plan. Upon completion, Victoria Golf Resort & Spa will be fully rebranded as a Fairmont property, its exceptional golf facilities and beautiful natural surroundings perfectly complementing the wider Fairmont Hotels & Resorts portfolio. Accor will ensure a seamless transition and integration of Fairmont’s signature brand markers, complemented by touches that celebrate the property’s local culture – positioning the hotel at the heart of the local community and destination.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Reporting to the Chef de Partie, responsibilities and essential functions include, but are not limited to:

• Attend daily shift briefings to culinary Colleagues
• Promote a Fun / Professional and Disciplined work environment
• Lead by example using Fairmont’s Mission, Vision & Values
• Support & motivate culinary Colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Perform tasks to the standards & expectations set forth
• Promote Health and Safety at all times
• Ensure proper hygiene
• Complete all grooming, spot check and temperature control sheets as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage / spoilage
• Communicate daily with supervisors to ensure open lines of communication
• Act as an extension of kitchen managers to communicate food consistency & quality
• Opening Shift – Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Set up workstation with required mis 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 Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.https://careers.accor.com/global/en/job/cook-2-commis-f-m-x-in-victoria-golf-resort-and-spa-managed-by-accor-vila-jid-86797