This job is closed
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About the position
The position involves preparing food items in accordance with standard hotel recipes and specifications, ensuring product turnover through proper rotation, and providing excellent guest service. The role requires monitoring staff performance and product quality, participating in food preparation activities, and maintaining communication with both internal and external customers to enhance guest service. The individual will analyze customer feedback and implement suggestions for improvement while maintaining productive relationships with all customers.
Responsibilities
- Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
- Ensure good turnover of products by practicing proper rotation and maintaining quality.
- Listen and respond to guest inquiries using a positive, clear speaking voice.
- Monitor staff performance, product quality, and production flow in the absence of the Saucier or Sous Chef.
- Participate in the activities of cooks and other team members involved in preparing, cooking, and presenting food.
- Make constant contact with both internal and external customers to provide optimal guest service.
- Analyze feedback from customers and implement suggestions for improvement.
Requirements
- Minimum 1 year culinary experience in a high volume restaurant kitchen required.
- Desire to be extremely organized and prioritize work to meet deadlines.
- Ability to comprehend and follow supervisor's instructions.
- Ability to perform duties within multiple temperature ranges from hot to cold.
- Maintain a neat, clean, and well-groomed appearance.
- Ability to work with interruptions.
- Strong knowledge of food service industry, cuisines, and beverages.
