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 positive 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

📌 1st Year Culinary Apprentice (Canada)
🏢 Omni Hotels & Resorts
📍 Canada