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DIRECTOR F&B DEVELOPMENT
DIRECTOR FACILITY OPERATIONS-ARENA
DIRECTOR FACILITY PRESENTATION-ARENA
EXECUTIVE CHEF - HECHO (FT)
Cook - Le Cirque
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
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 a 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 service.
Read, measure and execute recipes.
Maintain a solid menu knowledge and attention to detail with plate presentation.
Versatile in preparing both hot and cold items.
Exhibits a solid knowledge, understanding and application of various cooking techniques.
Assist Master Cook, Pantry Workers and Kitchen Helpers as needed in execution of service.
Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups.
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 similar food and beverage experience.
Working knowledge of equipment to include, but not limited to a slicing machine, juicer, CR Yovac machine, small wares equipment.
Working knowledge of health, safety and sanitation procedures.
Working knowledge of weights, measures and various cooking techniques.
Excellent customer service skills.
Professional appearance and demeanor.
Ability to speak, read and write in English.
Formal culinary training.
Previous experience working in a similar resort setting.
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