First Cook - Pastry

• Prepare, bake and service all food items for a la carte and buffet menus, or individual dishes
• Organize and manage buffets and banquets
• Follow kitchen policies, procedures and service standards, and follow all safety and sanitation policies
• Maintain inventory and records of food, supplies and equipment
• Ensure proper labeling, dating and storage of all items in the kitchen
• Ensure cleanliness and maintenance of work areas, utensils, and equipment
• Train and supervise junior staff in preparation, cooking and handling of food
• Prepare dishes for customers with food allergies or intolerances and handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef

• Minimum of three years in the culinary field required
• Diploma/Certification in a Culinary discipline required
• Journeyman’s papers or international equivalent an asset
• Ability to focus attention on guest needs, remaining calm and courteous at all times

• Subsidized staff accommodation provided
• Complimentary meal in our staff cafeteria per shift
• Access to our Employee Travel Program, with discounts on room rates and food & beverage at Fairmont & Accor properties worldwide
• Hotel leisure benefits including Golf/Ski passes

Fairmont