Deskripsi pekerjaan
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins, food stock ); secure keys according to procedures
- Complete opening duties:
- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work on items needed for the particular menu of the day.
- Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
- Continue prep work for butcher area
- Ensure that all supplies Food Stock enough for the event or day to day Operation
- Prepare all items following recipes and yield guides, according to department standards.
- Inform the Sous Chef of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
- Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecaster food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist Stewards in order to make clean up a more efficient process.
- Breakdown workstation and complete closing duties according to department standards:
- Review status of work and follow-up actions required with the Head Cook before leaving.
- Successful completion of the hotel鈥檚 training/certification process.
- Participate and contributing to the resort sustainability program through education, interaction and suggestion
- every month make control balance for food store in butcher communicate with accounting.
- Return all food items to the proper storage areas.
- Rotate all returned product.
- Wrap, cover, label and date all items being put away.
- Straighten up and organize all storage areas.
- Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Ice down hot items from the steam table, so they cool quickly.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Has Experience in a similar position at 5-star Resort
- Has good communication and interpersonal skill
- Has excellent leadership skills
- Has the ability to multitask and meet deadlines
- Has related license, certificates and (or) diploma to support candidate's qualification
