Summary: Responsible for set-up, preparation and execution of appealing meals in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. Assists in other kitchen sections as assigned.


Essential Functions:

Transport supplies from the storeroom and stock in designated areas. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Meet with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. Prepare all meals following recipes and yield guides, according to department standards. Inform the Sous Chef of any shortages before the item runs out. Monitor quality and quantity of mis en place and correct accordingly. Maintain proper storage procedures as specified by Health Department and hotel requirements. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the designated area. Breakdown work station and complete closing duties according to department standards: Review status of work and follow-up actions required with the Sous Chef before leaving. Performs other duties as assigned.