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Responsibilities and Requirements : Properly label and date all products to ensure safekeeping and sanitation. Apply advanced knife skills required for service. Create, read, measure, and execute recipes. Maintain an exceptional menu knowledge and attention to detail with plate presentation. Versatile in preparing both hot and cold items. Assist Chef, Master cook, cooks, and pantry workers and helpers as needed in execution of service. Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups. Skillfully and knowledgably work each kitchen stations. Maintain supervisory role in the absence of the Chef. Ensure food quality is superior and takes action to correct any irregularities. Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities. Produce production list to ensure efficient execution of service. Conduct inventory on a regular basis to ensure proper par levels. Work as a team, assisting all guests and employees needs and inquiries.

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Published at 12-04-2009
Viewed: 58 times