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| Butcher Meat Cutter (Expired) |
| Fairmont Chateau Lake Louise |
| LAKE LOUISE |
| RESPONSIBILITIES: -Cut, trim and otherwise prepare standard cuts of meat, poultry, fish and shellfish according to outlined specifications. -Manage inventory, determine amount, product line and freshness of products according to departmental requirements. -Ensure food storage conditions are adequate. -Strive to be innovative, creative and dynamic with a positive attitude toward work. -Ensure departmental standards and F&B core standard are followed. -Ensure high standards of productivity, quality and consistency. -Daily food requisition & par stock to be organized, supervised, and monitor with leaders of the department -Effective control of food wastage, portion control, labor costs and productivity. -Effective leader who will drive this team to success by communication meeting, ongoing training with all employees -Apply & follow all policies & procedure established in the hotel & kitchen dept. -Observe a high standard of cleanliness at all times in the kitchen, respect established regulations on health & safety procedures, and commitment to work in a safe environment. - Actively participates with the kitchen dept. on hotel goals QUALIFICATIONS: -Inter Provincial Red Seal or Butche.... |
| Found at Fairmont Hotels & Resorts on 2010-02-06 11:27:33 |
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