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DIRECTOR FACILITY OPERATIONS-ARENA
Pantry Worker - Mangia
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Ensure all products are rotating on a first-in, first-out philosophy.
Ensure all requisitions are processed properly and placed in designated area.
Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
Identify and safely use all kitchen equipment.
Regularly restock all kitchen supplies and food items required for service.
Properly label and date all products to ensure safekeeping and sanitation.
Apply basic knife skills required for preparation.
Read and measure recipes.
Maintain a solid menu knowledge and attention to detail with plate presentation.
Versatile in preparing all cold items to include, but not limited to, salads, dressings, garnishes and canapés).
Exhibit a basic knowledge, understanding and application of various cooking techniques.
Assists Cooks, Master Cooks and Kitchen Helpers as needed in execution of service.
Work as a team, assisting all guests’ and employees’ needs and inquiries.
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
At least 2 years of food and beverage experience.
Have a working knowledge of health, safety and sanitation procedures.
Have a working knowledge of weights and measures.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Have a working knowledge of equipment to include, but not limited to slicing machine, juicer, CR Yovac Machine, small wares equipment.
Able to effectively communicate in English, in both written and oral forms.
Formal culinary training.
Previous experience working in a similar resort setting.
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