Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
- Meet with Chef de Partie/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); secure keys.
- Complete opening duties:
- Set up workstation with required mis en place, tools, equipment and supplies.
- Inspect the cleanliness and working condition of all tools, equipment and supplies.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the Storeroom and stock in designated areas.
- 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 after the meal period for the next meal service.
- Prepare all menu items following recipes and yield guide.
- Inform the Sous Chef of any shortages before the item runs out.