• Prepare ingredients for cooking, including portioning, chopping, and storing food before use • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment • Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption • Prepare and cook food according to recipes • Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance • Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards • Ensure food storage areas are clean • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption • Follow and ensure compliance with food safety and handling policies and procedures • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests • Ensure the quality of the food items and notify manager if a product does not meet specifications • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management • Report maintenance issues immediately to appropriate personnel (ie, management or maintenance) • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations • Ability to work under demanding and strenuous situations • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away • To remain on duty until the following shift takes over or until you are discharged by the Head Chef or Senior Chef on duty.
• High School Diploma or equivalent preferred • Minimum two years of cooking/kitchen experience in an accredited restaurant or hotel • One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel • Possess a gracious, friendly, and fun demeanor • Ability to multitask, work in a fast-paced environment and have a high-level attention to detail • Strong verbal and written communication skills in English • Develop and maintain positive and productive working relationships with other employees and departments • Ability to work independently and to partner with others to promote an environment of teamwork