Reporting to the Executive Chef, responsibilities and essential job functions include to the following:
- Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards.
- Ensure the Cleanliness and maintenance of all work areas, utensils & equipment.
- Follow all safety and Sanitation policies when handling food and beverage.
- Liaise daily with Executive Chef and Restaurant Manager to keep open lines of communication regarding guest feedback.
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
- Have full knowledge of all menu items, daily features and promotions.
- Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts.
- Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist.
- Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague.