Job Description (1 part time position / 1 full time position available)
Restaurant:
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Prepare menu items in cooperation with the rest of the kitchen staff o Answer, report and follow executive or sous chef’s instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Banquets:
- Execute catered events in the conference centre per event orders as provided by the Sales Department & Executive Chef
- Set up for banquet by ensuring that stations are set up based upon anticipated volumes
- Adhere to company standards for safe food handling and storage
- Keep equipment clean and in proper operating conditions
- Maintain cleanliness and stocks coolers and storage areas
- Ensure all products are prepared, held and served at correct temperatures.
- Follow instruction by the F&B Manager as it related to food service timing in the conference centre
Qualifications:
- Minimum 1 year experience as a line cook in a mid to high end restaurant
- Flexible and energetic with the ability to work under pressure in a fast paced and busy kitchen
- Must be willing to work shift work: daytime, evenings and weekends
Experience cooking for large catered events is beneficial Interested applicants are invited to forward a resume in confidence: Bring in person to the Front Desk of Quattro Hotel & Conference Centre addressed to: Executive Chef Paul Chiappetta or email: paul.chiappetta@quattrovinotecca.com