Apprentice

About the Role

This is an Apprentice role within Culinary Operations at Fairmont Hotels & Resorts.

Key Responsibilities

• Kitchen Operations

• Assist in receiving, storing, and arranging raw materials and ingredients.

• Support the preparation and organisation of assigned kitchen and workstations.

• Assist with basic food preparation activities (washing, peeling, cutting, chopping, portioning) under supervision.

• Prepare daily mise-en-place as per kitchen or station requirements.

• Follow standard recipes and instructions.

• Assist in maintaining appropriate portion sizes and minimising food wastage.

• Learn and correctly use kitchen equipment and utensils under supervision.

• Maintain cleanliness and organisation of workstations, kitchen equipment, and food preparation areas.

• Follow proper food storage, handling, and temperature-control procedures.

• Report damaged equipment, unsafe conditions, hazards, or maintenance requirements to the supervisor.

• Food Safety & Hygiene

• Follow hotel's food safety and hygiene standards, including HACCP procedures.

• Maintain high standards of personal hygiene and cleanliness.

• Use cleaning materials, equipment, and kitchen tools safely and correctly.

• Follow proper procedures for preventing cross-contamination.

• Ensure food preparation areas are kept clean and hygienic.

• Learning & Development

• Develop basic knowledge of food preparation, cooking methods, and kitchen operations.

• Learn the correct handling and use of kitchen equipment under supervision.

• Observe and learn standard recipes, portion control, and food presentation requirements.

• Attend all departmental briefings, meetings, and training sessions.

• Seek guidance from Chefs and senior team members.

• Demonstrate willingness to learn and continuously develop culinary skills.

• General Responsibilities

• Report for duty on time in a clean and complete uniform.

• Maintain a high standard of personal grooming and hygiene.

• Follow hotel fire, life safety, emergency, and security procedures.

• Follow all departmental policies, procedures, and safety standards.

• Maintain a clean, organised, and safe working environment.

• Work cooperatively with the kitchen team and assist during busy operational periods.

• Handle food, equipment, and hotel property with care.

• Perform other reasonable duties assigned by management.

Main Complexity / Critical Issues

• Learn and maintain proper food preparation, hygiene, and safety standards under supervision.
• Follow portion control procedures and assist in minimising food wastage.
• Work efficiently in a fast-paced kitchen environment while following instructions accurately.
• Handle kitchen equipment and ingredients safely and responsibly.
• Develop required skills and knowledge to support smooth kitchen operations.