Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
In conjunction with the Chef de Partie or Journeyperson; proactively prioritize tasks to ensure a consistently high level of service and quality of food for our guests
Consistently ensures food quality, consistency and quantity are meeting established expectations
Consistently demonstrates positive behavior and performance
Ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
Ensures food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
Ensures productivity and labour cost are managed; by maintaining a focused and productive approach to daily tasks
Possess a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
Contribute ideas to menu development, assist with recipe creation and documentation
Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes