Prepare and portion various cuts of meat, poultry, and seafood according to the requirements of the hotel's seven restaurants and special banquet events.Fulfill daily orders from outlets and manage specific requests for special functions and banquets.Maintain the highest standards of cleanliness, food safety, and hygiene while adhering to the hotel’s quality guidelines.Manage inventory and order meat supplies, ensuring stock levels meet the needs of all restaurant outlets and banquet operations.Inspect deliveries to ensure that all products meet the required standards of quality and freshness.Collaborate with the Executive Chef and kitchen teams to create new menu items and special requests.Keep accurate records of product usage and waste, ensuring cost control and efficiency in the butchery operations.Ensure compliance with health and safety regulations, maintaining a safe working environment.

In charge of all sauces and soups to eight restaurants and events kitchen.Produces and Ensures that dishes are well to a high standardProduce the dishes in a timely mannerReceive check and store deliveriesOrganises his/her work and timing to suit fluctuations in guest numbers, special events and guests requestsIntegrate, train and supervise the Commis Chefs and apprenticesOrganise the preparation of the speciality dishesPrepare culinary dishes in line with technical instructionsAllocate duties to the team of Commis ChefsTo ensure that dishes are efficiently and correctly prepared in line with Hotel standardsTo work with the Head Chef and Sous chef in the development of the Food & Beverage offer in a view to maximizing revenue opportunities and exceeding customer expectations

Adhere to all Company and Client policies, regulations, and safety practices related to health and safety, hygiene, cleanliness, fire safety, and COSHH.Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.Anticipate and address guests’ service needs.Speak with others using clear and professional language.Develop and maintain positive working relationships with others; support the team to reach common goals; listen and respond appropriately to the concerns of other employees.Ensure adherence to quality expectations and standards.Stand, sit, or walk for an extended period of time.Reach overhead and below the knees, including bending, twisting, pulling, and stooping.Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.Perform other reasonable job duties as requested by Supervisors.Prepare special meals or substitute items.Regulate temperature of ovens, broilers, grills, and roasters.Pull food from freezer storage to thaw in the refrigerator.Ensure proper portion, arrangement, and food garnish.Maintain food logs.Monitor the quality and quantity of food that is prepared.Communicate assistance needed during busy periods.Inform Chef of excess food items for use in daily specials.Inform Food & Beverage service staff of menu specials and out-of-stock menu items.Ensure the quality of the food items.Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

At the JW Marriott Ice District(Opening team)Responsible for overseeing three kitchen restaurants: Braven, Kindred, and Alchemy bar. Ensuring strict adherence to recipes and maintaining consistency in every dish prepared. Acting as the kitchen's representative when communicating with waiters and bar staff.Communicates the restaurant's vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant's future.Consistently monitors kitchen operations and cleanlinesBuilds and maintains relationships with team members and front of house management alike. Follows proper ordering, inventory and receiving procedures.Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant. Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching.Uses conflict/resolution and problem solving skillsOther duties as assigned

(Opening team)JW Marriott Ice District Edmonton AB Canada Perform delegated tasks from Sous Chef, Chef and/or General Manager.Day to day food preparation of the restaurant according to O&B standards.Follow recipes, portion controls and presentation specification as set by the restaurant.Maintain a prep list of station duties.Follow the FIFO method to maximize freshnes.Assist in food inventory and control.Assist in properly receiving and storing delivered items.Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelinesStrictly adhere to WHMIS and MSDS guidelines.Other duties or responsibilities as assigned or required.

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards.Actively share ideas, opinions and suggestions in daily shift briefings.Ensure all kitchen Colleagues are aware of standards and expectations.Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.Complete daily checks of all mis en place to ensure freshness and quality standards.Maintain proper rotation of product in all chillers to minimize wastage/spoilage.Have full knowledge of all menu items, daily features and promotions.Ensure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage.Other duties as assigned.

Review the daily production sheets with the Chef De Partie & Sous Chef.Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.Actively participates in training of culinary skills to junior staff and apprentices.Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.Keeps work station clean and organized including fridges/freezers, countertops and stovetops.Ensures that station opening and closing procedures are carried out to standard.Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.Operate all kitchen equipment and conduct themselves with safety in mind at all times.Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion.Prepares lists of food products required for station for Sous Chef order and approval.Ensure a clean and safe working environment, and actively participate in health and safety initiatives.Adhere to all hotel environmental policies and initiatives.Carry out any other tasks as assigned.

Contribute to the production of food items in accordance with instructions from the Sous Chef and/or the Head Chef.Be knowledgeable of the day’s business, i.e., know what reservations are booked into the Food & Beverage outlets, be aware of outside events that will impact directly on business, etc.Be familiar with the menu and with any “specials” of the day.Ensure all dishes are prepared in a timely fashion.Ensure all dishes leaving the kitchen/buffet are prepared to the approved standard of presentation.Avoid unnecessary wastage, observe proper portion planning and control, and act in a cost-effective, responsible manner.Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.Ensure HACCP compliance within the kitchen and all Food & Beverage outlets.Comply with all Health and Safety guidelines and report any issues as appropriate.Demonstrate energy and cost awareness to deliver savings where possible.Ensure the kitchen equipment is in working order; report any maintenance issues to the Head Chef.Follow company control procedures in accordance with the company Internal audit requirements.Assist in the training and development of junior members of the kitchen team and supervise the kitchen.