1st Year Culinary Apprentice

Summary: Assists with and learns the smooth and efficient operation of the Kitchen according to Omni Standards.   Responsibilities: Ensures that all food items prepared adhere to the standards of the Hotel. Reports any spoilage to the Chef de Partie or Sous Chef. Ensures that the preparation area is kept clean and tidy at all times. Prepares orders for any restaurant outlet and room service as quickly as possible. Reports any irregularities immediately to the Chef de Partie or Sous Chef. Keeps all leftovers properly secured or uses them according to specifications. Checks the rotation of items for service. Works closely with all food handlers. Keeps all wastage to an absolute minimum. Reports for duty punctually, wearing the correct uniform and name badge. Provides courteous and professional service at all times. Maintains good working relationships with colleagues and all other departments. Has a complete understanding of the Hotel’s Fire Procedure. Has a complete understanding of the Hotel’s Employee handbook and the regulations contained within. Maintains a high standard of personal appearance and hygiene at all times. Ensures that all machines and knives are used in a safe and hygienic manner at all times. Carries out any other duties that may be requested by Management. Maintains upkeep of recipe and menu books. Maintains hours worked for apprenticeship requirements. Attends voluntary apprentice meetings.   Requirements: Required accreditation for the Apprentice level Food and Beverage experience with Hotel experience preferred Basic Knife Skills required Passion for Food and the Profession