Diploma in related Field or highs schools and minimum 2 years' experience in same,
Summary of Responsibilities:
Reporting
to the Executive Chef, responsibilities and essential job functions include but
are not limited to the following:
Consistently
offer professional, friendly and proactive guest service while supporting
fellow Colleagues
Prepare
and service all food items for a la carte andor buffet menus according to hotel
recipes and standards
Actively
share ideas, opinions and suggestions in daily shift briefings
Maintain
proper rotation of product in all chillers to minimize wastage/spoilage
Ensure
storeroom requisitions are accurate
Have full
knowledge of all menu items, daily features and promotions
Ensure
the cleanliness and maintenance of all work areas, utensils, and equipment
Follow
kitchen policies, procedures and service standards
Follow
all safety and sanitation policies when handling food and beverage
Other
duties as assigned