Reporting to the Executive Chef, Toro and Hotel 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
- Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
- Conduct daily shift briefings to kitchen Colleagues
- Ensure all kitchen Colleagues are aware of standards and expectations
- Keep open lines of communication regarding guest feedback
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Flexibility to work in all culinary areas within the hotel
- 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
- Follow hotel time and attendance policy
- Other duties as assigned