Rosewood Hotel Group Startseite

Job summary -

Plan, prep, set up and provide quality service in all areas of the employee cafeteria.

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

• • Coordinate daily menus with Banquet Chef.

• • Prepare meals that consist of two entrees, a vegetable, a starch, and salad bar.

• • Efficiently utilize leftovers from the front line.

• • Supervise Cafeteria helpers and portion control.

• • Keep Mansionette clean.

• • Prepare meals for day and evening shifts, approximately 300 portions.

• • Supervise set up and break down of cafeteria.

• • Avoid spoilage and waste.

• Prepare all dishes following recipes and yield guides, according to department standards.

• Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Minimize waste and maintain controls to attain forecasted food cost.

This list of essential functions is not exhaustive and may be supplemented as necessary.

Experience -

• Minimum one year’s experience cooking on a high-volume basis

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