Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the banquet department 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.
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 Banquet 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 work station 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 Banquet 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 Banquet 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 Banquet 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, banquet 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 Banquet Sous Chef before leaving
SECONDARY JOB FUNCTIONS
Assist with inventories as scheduled.
Assist in plating up Banquet hot meals as assigned.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of Kitchen as assigned.
Work at off-premise functions.
Research new menu items.
Attend designated meetings.
· Three years of experience as a Cook at a similar Hotel or Restaurant.
· Food handling certificate.
· Fluency in English both verbal and non-verbal.
· Compute basic arithmetic.
· Provide legible communication.
· Comprehend and follow recipes.
· Expand/condense recipes.
· Ability to:
o Perform job functions with attention to detail, speed and accuracy.
o Prioritize and organize.
o Be a clear thinker, remaining calm and resolving problems using good judgment.
o Follow directions thoroughly.
o Understand guest’s service needs.
o Work cohesively with co-workers as part of a team.
o Work with minimal supervision.
o Maintain confidentiality of guest information and pertinent Hotel data.
Destination Hotels & Resorts, Inc.
Website : http://www.destinationhotels.com
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's fifth largest independent management company with more than 6,500 employees, over 7,000 guest rooms, and more than $1.7 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in assets nationwide. Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring an owner's perspective to the hotel management business. Destination Hotels & Resorts is one of the industry's leaders in the management and marketing of high-quality independent properties, many of which we successfully converted from major brand affiliations. Over the years, Destination Hotels & Resorts has grown to be the fifth largest independent management company in the United States, managing a portfolio in excess of a billion dollars.