RESPONSIBILITIES: · Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. · Ensure that standards are maintained at a superior level on a daily basis. · Maintain and strictly abide by state sanitation/health regulations and hotel requirements. · Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. · Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. · Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance. · Complete opening duties:Set up work station with required mis en place, tools, equipment and supplies according to standards.Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.Check production schedule and pars.Establish priority items for the day.Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the storeroom and stock in designated areas.Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.Start prep work and production of items needed for the day.
Important Safety Tips: You should find out as much as you can about the company. Meet your prospective employers/employees face to face. You should NOT have to provide your bank account details. Stay safe - read our safety tips.