Rogers Centre Prep Cook

Rogers Centre Prep Cook Job Expectation:         The primary duty of the Prep Cook is to prep & prepare high quality food to order for guest based on established guidelines & is responsible for the timely and accurate preparation of food items for all outlets through out the Rogers Centre in a timely, professional and courteous manner while maintaining quality consistency and productivity. Specific Responsibilities: Reports      to Executive Chef or Sous Chefs at the beginning & end of each shift      for daily operational over view. Report      to work prepared and on time Approach      all encounters with guests and employees in a friendly, service oriented      manner. Maintain      high standards of personal appearance and grooming, which include wearing      the proper uniform and nametag when working. Assume      daily responsibilities according to schedule and business needs. Follow      daily events, Suite orders, Catering Contracts, all other events, prep and      prepare food items accordingly. Ensure      all items are made with standard recipes, portions, presentations as      approved by kitchen management. Ensure      equipment is in working order and sanitized. Place      timely storeroom orders according to standards and procedures. Assist      in proper presentation and preparing a variety of foods and special      events. Ensure      that working area, refrigerators, freezers and the kitchen is sanitized. Rotation      of stock according to standards and procedures. Adherence      to sanitation and health and safety procedures and standards. Follow cut      glove policy. Set      up stations using check list and keep food on the line and in the kitchen      fresh and containers sanitized. Ensure      strict control of waste and portions and help to control food cost Must      maintain composure and objectivity under pressure. Follow      supervisor’s instructions and carry out any other duties as per your      position. Maintain clean, safe and organized work environment Follow HCAAP procedures Maintain the proper temperatures for both hot and cold food items Report any health and or safety concerns to Chef on duty   QUALIFICATIONS Minimum of 2 years cooking experience. Previous experience in all areas of the kitchen. Basic culinary skills and knife skills must require. Must be able to operate Various Knifes, cutlery, gas range, char-broiler, conventional oven, Bermixer, food processor, buffalo chopper, meat-slicer, vertical chopping machine, steam table, various refrigeration/freezers etc.