Intern Kitchen/Food and Beverage

KITCHEN :

1.        To prepare the daily mis-en-place:

a)      Washes, peels, cuts, and seeds vegetables and fruits.

b)      To cleans, cuts, and grinds meats, poultry, and seafood.

c)      To dips food items in crumbs, flour, and batter to bread them.

d)      To stirs and strains soups and sauces.

e)      To weights and measures designated ingredients.

2.        To Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.

3.        To Stores foods in designated areas.

4.        To cleans work areas, equipment and utensils, segregates and removes garbage

5.        To distributes utensils, and portable equipment.

6.        To carves various cooked meats.

7.        To assists in quality control of items.

8.        To Sets up buffet presentations.

9.        To ensure that all company minimum brand standards have been implemented.

10.    Work closely with in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

11.    Carries out any other reasonable duties and responsibilities as assigned.

FNB :

1.      Check work station to assure that chairs and tables are clean, condiment containers are filled and place settings are in proper order.

2.      Receive guest orders and present to kitchen. Assemble food items such as rolls, butter, table covers and place on guest table. Pick up entrée when ready and serve to guest in the proper order of course.

3.      Assure that food and beverage is served at the desired temperatures and that guests have a sufficient supply of necessary items such as fresh water, rolls, etc.

4.      Serve food from trays and remove dishes from the table after meal has been completed.

5.      Present check to customer and receive payment to cashier and return change to customer.

6.      Must be completely familiar with the menu and with food preparation method; provide information of Food & Beverage to assist guests in making selection.

7.      Tries to up-sell selected items and other promotional offers.

8.      To assist junior colleagues in cleaning tables and re-set tables.

9.      To perform Cashier duties as and when assigned for the shift. To ensure the proper float is given and to close the shift in accordance with the proper procedure and hand in the collection to the safe deposit box.

10.  To assist in other outlets as and when necessary or when assigned.

11.  To perform any additional duties and responsibilities when requested