Plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/ presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.
Maintain organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL JOB FUNCTIONS
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.
Maintain positive guest relations at all times.
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 Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties:
Set up work station with required 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 Garde Manger 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 and production of items needed for the day.
Select, clean and prepare fruits and vegetables.
Ice down seafood three times a day according to procedures.
Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and Buffets.
Display items attractively and to specified requirements.
Prepare and produce cold menu items for designated F&B outlets.
Prepare all dishes following recipes and yield guides.
Inform the Sous Chef of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned 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-ins/walk-ins, shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Garde Manger before leaving.
Previous cooking experience required.
Excellent customer service focus and communication skills. Fluency in English both verbal and non-verbal.
Should have all certifications required to handle food.
Ability to interpret/extract information and/or perform arithmetic functions.
A minimum formal education of a high school diploma
Compute basic arithmetic.
Produce artistic and creative food.
Breakfast/Pantry cook with previous cooking experience and food knowledge.