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 & secure 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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📌 Chef De Partie
🏢 QT Hotels and Resorts
📍 Albany