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.
Shift time starts at 4:30am.
Examples of Duties (include but are not limited to the following):
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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
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Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
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Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
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Maintain the specific kitchen area clean and hygienic
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Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
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Pick up products from stores in accordance with HACCP guidelines and Company policies
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Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
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Perform additional duties and projects as assigned
Position Requirements:
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A minimum of 1 year of culinary experience in a professional kitchen
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Ability to speak, read, write and understand English
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Professional demeanor appropriate for a luxury environment
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Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
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Knowledge of all kitchen equipment operations
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Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
Education:
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High School education or equivalent
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Culinary training or accredited apprenticeship program preferred
Typical Physical / Mental Demands:
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Must be able to stand and walk for prolonged periods of time
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Must be able to bend, stoop, crouch
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Must use hands to reach, grasp, handle, pull and push
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Must have good near and far vision
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Must be able to hear, talk, smell
