Kitchen Helper (Part Time)

Hyatt Hotels Corporation; Toronto; On-site; CAD 30,000 - 60,000; Part time

Job summary

An established industry player is seeking a dedicated culinary assistant to support meal preparation and cooking in a vibrant hotel environment. This part-time role requires effective communication skills and a commitment to maintaining high food quality and safety standards. You'll have the opportunity to refine your culinary skills while working closely with experienced chefs, ensuring that every dish meets exceptional presentation and taste standards. If you are passionate about cooking and eager to grow within the culinary field, this position offers a fantastic opportunity to develop your skills and advance your career.

Qualifications

• Minimum of 1 year cooking experience in a hotel or related industry.
• Excellent oral and written communication skills.

Responsibilities

• Assist cooks with meal preparation and cooking.
• Maintain a clean and safe workstation.
• Monitor food quality and storage.

Skills

Effective communication skills

Organizational skills

Problem-solving skills

Ability to lift 70 pounds

Job description

About the Job:

Assists cooks with the preparation, plating, and cooking of all meals for the hotel.

• Reports To: Executive Chef / Sous Chef
• Availability: Part Time, available over the weekends

Starting wage for the position will be CA$18.68 during probation, increasing to CA$23.35 after probation, and further to CA$24.10 after 6 months.

Qualifications

• Minimum of 1 year cooking experience in a hotel or related industry.
• Effective communication skills with guests, employees, and management.
• Good organizational and problem-solving skills.
• Excellent oral and written communication skills.
• Ability to lift up to 70 pounds.

Daily Tasks

• Operate the station, serve, and prepare products according to specifications in an organized, clean manner.
• Ensure food is issued with proper documentation and authorization.
• Prepare banquet food meeting quality, quantity, taste, and presentation standards.
• Carry out delegated production tasks.
• Clean, peel, cut, and cook meats, fish, vegetables, and starches.
• Prepare and store soups.
• Heat, taste, and adjust seasoning of staff food.
• Monitor food quality, storage, rotation, utilization, stock levels, and consistency.
• Assist in controlling food costs by using leftovers and following storage procedures.
• Maintain a clean and safe workstation, including cleaning surfaces and equipment.
• Clean refrigerator shelves and mop floors as assigned.
• Communicate deficiencies or issues to supervisors, including equipment, repairs, shortages, spoilage, and waste.
• Refine culinary skills by gaining experience across all stations.
• Develop personal culinary style within hotel standards.
• Prioritize organization, attitude, and commitment in tasks.
• Learn from the 3rd Cook to absorb knowledge and gain experience for potential promotion.
• Participate in requisitioning, receiving, and storing products; inquire about unknown items.
• Proactively upgrade skills through questioning and involvement.
• Adhere to health regulations and food safety standards.
• Perform additional tasks as assigned by management.