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					Delta Winnipeg
  By: Shandra Stephenson
                    My Duties
 Mainly worked in the banquet side
  – Prep
  – Mainly did cold side- platters (meat, cheese, vegetable,
    fruit, desserts, sandwiches)
  – Setting up and taking down buffets
  – Manning buffets
  – Plating
  – Carving stations, Omelet stations
  – Helping on the line when needed
  – Some inventory
  – Cleaning
                          Introduction

 Located in Downtown Winnipeg at 350 St. Mary Avenue
 393 Rooms
 Perks for staff:
    – Access to gym, pool, staff cafeteria
 40+ Delta Hotels across Canada
 Affiliated with the Fairmont, Swisshotel and Raffles Resorts around the
  world
 Awesome health and benefits plan
The Kitchen
             Types of Function
   Hours D’oeuvre Parties
   Buffets
   Weddings
   Business meetings
   Work parties
   Conventions
   Plated dinners
   Off site catering
   Fundraising dinners
              Big Events
 Cuisine Canada: Featuring 5 Executive
  Chefs from Deltas across Canada
 Grey Cup Party
 Chamber of Commerce Red Carpet Gala
  Dinner
 Peak of the Market Dinner
              Personal Gains
   Improved knife skills
   Learning how to prep in large quantities
   Confidence
   Communication
   Organization
   Time management
   Team work
          Overall Experience
 I thought working at the Delta was an
  awesome experience. It gave me the
  opportunity to work with a wonderful,
  knowledgeable group of Chefs and staff. I
  gained both work experience and personal
  growth, learning lessons that I will be able to
  use throughout my career.

				
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posted:7/4/2011
language:English
pages:8