General Summary of Duties:
Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas
Examples of Duties (include but are not limited to the following):
- Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment
- Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
- Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
- Maintain the specific kitchen area clean and hygienic
- Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
- Pick up products from stores in accordance with HACCP guidelines and Company policies
- Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
- Perform additional duties and projects as assigned
Position Requirements:
- Ability to speak, read, write and understand English
- Professional demeanor appropriate for a luxury environment
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
Education:
- High School education or equivalent
- Culinary training or accredited apprenticeship program preferred
Typical Physical / Mental Demands:
- Must be able to stand and walk for prolonged periods of time
- Must be able to bend, stoop, crouch
- Must use hands to reach, grasp, handle, pull and push
- Must have good near and far vision
- Must be able to hear, talk, smell