Responsibilities
- Keep all storage areas clean and well-organized.
- Prepare food and set up workstations before restaurant opening to ensure timely guest service during operating hours.
- Set up and present buffet items according to established standards.
- Identify high-quality fresh produce, seafood, dairy, and meats.
- Ensure a sanitary workspace by following correct food handling, storage, and cleanliness procedures.
- Cook food for banquet events as outlined in event orders.
- Prepare and serve meals for staff dining as directed by the Chef or Kitchen Supervisor.
- Follow official hotel recipes when preparing all dishes.
- Create daily special dishes under the guidance of the Chef or Kitchen Supervisor.
- Dismantle buffet and kitchen stations after service, storing food and equipment properly.
- Work assigned shifts at banquet food stations as scheduled.
- Be familiar with the location and use of fire suppression equipment.
- Practice safe behaviors consistently to prevent injuries to self and others.
- Use production charts according to hotel guidelines.
- Assist in any kitchen area needing support.
- Comply with all Health Department and company standards for food safety and storage.
- Operate and keep all kitchen tools and appliances clean.
- Follow a 'clean as you go' approach throughout the shift.
- Help store and rotate food inventory following hotel protocols.
- Check out and return keys under supervision when required.
