To complete daily production assigned by the Chef
based on business, assist with all aspects of food production to include checking
production needs for the following day.
Checks with Sous Chef for daily objectives.
Ensures all dishes are prepared and presented in
accordance with standard recipes and presentations established by the Chef.
Breaks down dinner foods.
Communicate with Chef on production status for the
next day before completing shift.
Cleans and organizes workstation. Maintains a clean and sanitary culinary
environment in compliance with all local and federal health codes.
Performs banquet and kitchen line functions as
directed by the Executive or Sous Chef.
Ensures assigned workstation has proper level of
par stocks and supplies according to daily menus and banquets
Sets up any a la carte stations required for
breakfast, lunch, or dinner.
Other duties as needed or requested.
All Associates are required to fully comply with hotel
and departmental rules, regulations and policies for the safe, secure, effective
and environmentally friendly operation of the hotel facilities. Examples
include, but are not limited to lost and found procedures, emergency
procedures, recycling efforts, etc.
Attends and participates in all hotel and/or
departmental meetings, training sessions and other information meetings.