Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and engaging service
- Follow departmental policies, procedures and service standards
- Execute food items for a la carte and/or banquet menus according to hotel recipes and standards while assisting and overseeing production for relevant department
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Have full knowledge of all menu items, daily features and promotions
- Control waste and spoilage in the assigned department
- Handle guest allergy concerns with appropriate care and importance by reporting to Chef De Partie
- Ensure proper labeling, dating and storage of all items in the kitchen
- Ensure a clean and safe working environment
- Consistently uphold a professional and well-groomed appearance in accordance with the company’s established grooming policy
- Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
- Adhere to all hotel environmental policies and initiatives
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
