Cook III
Core
Prepare food and manage service stations for F&B venues and events on or offsite, ensuring high quality and consistency per Fairmont standards.
Role type
Senior culinary staff (cook)
Builds
Food service for hotel guests and events
Domain
Hospitality / Culinary
Required skills
Food preparation, kitchen sanitation, menu knowledge, time management, guest service, health and safety compliance, multi-tasking, computer skills (Word, Excel, email), manual dexterity
Preferred skills
Culinary degree, previous hotel culinary experience
Technologies
Microsoft Word, Excel, e-mail
Responsibilities
Ensure high quality and consistency of food preparation and presentation; maintain cleanliness and maintenance of the kitchen; check and set up service stations; adhere to food handling safety standards; provide timely and efficient service to guests and culinary team; participate in departmental communication meetings; promote environmental programs.
Seniority
Mid-level, hands-on IC