What you will be doing: Other duties may be assigned.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment, use equipment and tools only as intended, properly and safety
- Maintain knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Sous Chef to review assignments, anticipate business levels, charges and other information pertinent to the job performance
- Opening shift: Turn on specified equipment and unlocks secured areas
- Complete opening duties:
- Set up workstations with required mis en place, tools, equipment, and supplies according to standards
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Ensure everything complies with standards
- Check product list
- Establish priority items for the day
- Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks
- Transport supplies from the storeroom and stock to designated areas.
- Start prep work on items needed for the day
- Prepare all prep items following recipes and yield guides, according to department standards
- Inform F&B service staff of 86’d items and amounts of available menu items throughout the meal period
- Communicate any assistance needed during busy periods to thee Sous Chef to ensure optimum service to the guests
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Minimize waste and maintain controls to attain forecasted food costs
- Direct and assist Stewards in order to make cleanup a more efficient process
- Breakdown workstation and complete closing duties according to department standards:
- Return all food to proper storage areas
- Rotate all return product
- Wrap, cover, label, and date all items being put away
- Straighten up and organize all storage areas
- Clean up and wipe down food prep areas, reach is, walk-ins, and shelves
- Return all unused and clean equipment to the specified locations.
- Restock items that were depleted during the shift
- Review status of work and follow up actions required with the Sous Chef before leaving
SUPERVISORY RESPONSIBILITES