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
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