Rosewood Hotel Group Startseite

This job enables all the nuts and bolts of the kitchen to operate smoothly.  They prepare all rough items down to the point where the cooks and sous chefs may use in order to quickly assemble menu items.

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.
• To assist Garde Manager in daily prep activities (i.e., shuck oysters, lobsters, crabcakes, etc.)
• To assist Sous Chefs in preparation of special menu items as needed (i.e. tamales, etc.)
• To assist in mass production prep for banquet functions (i.e. tortilla cups, etc.)
• To assist in cleaning bulk products to an easy to use and store state (i.e., onion, celery, asparagus, carrots, etc.)
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Inform the Kitchen Supervisor of any shortages before the item runs out.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the potwash station.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees