Overview
To work with the kitchen staff for the purpose of producing high quality meals. To practice and teach portion control, quality control, waste control and product preparation techniques.
Responsibilities
* Ensure that the Hotel's kitchens produce a high quality food product at all times.
* Anticipate and attend to the guest's needs and desires immediately.
* Prepare sauces, soups and hot dishes for service and special functions.
* Demonstrate superior recipe knowledge for every item on the Hotel's menus.
* Monitor food quality and quantity as it relates to portion control.
* Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the Hotel are being maintained.
* Prepare and properly garnish all pantry items including salads, sandwiches, desserts, as well as the established menu and specialty items.
* Requisition the appropriate amount of food product in accordance with the established Hotel policies and procedures.
* Complete all work responsibilities and assignments in a timely manner.
* Ensure that all standard recipes are followed in all outlets.
* Maintain your self appearance in accordance with the hotel's grooming standards.
* Maintain an harmonious relationship with other members of the service team.
* Maintain an acceptable degree of knowledge with regard to food product.
* Comply with all of the established hotel operational policies & procedures.
* Maintain a clean & safe working environment.
* Have a full knowledge of, and practice all of the hotel's established occupational health and safety guidelines (OH&S).
* Ensure the protection and maintenance of all operating equipment
* Attend all scheduled meetings.
* Perform any other duties as directed by the Executive Chef.
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