Commie3

Key Responsibilities:

• Guest Service Excellence: Provide the highest and most efficient level of hospitality service to hotel guests at all times.
• Station Operations: Work at the designated kitchen station as assigned by the Executive Chef and/or Sous Chef.
• Work Area Organization: Organize the assigned work area efficiently and ensure proper storage of supplies and orders.
• Food Preparation & Service: Prepare and serve food within recommended time frames to meet and exceed guest expectations.
• Equipment Handling: Operate kitchen equipment such as braising pans, baking ovens, stoves, grills, microwaves, and fryers safely and effectively.
• Quality & Timeliness: Produce high-quality food products in a timely and efficient manner for guests and staff.
• Hygiene & Sanitation: Maintain cleanliness and sanitation standards at the assigned work area in compliance with hotel and food safety regulations.
• Recipe Compliance: Prepare and cook food items strictly according to standardized recipes and specifications.
• Ingredient Preparation: Prepare ingredients for cooking, including portioning, chopping, and proper storage of food items.