3 kitchen department jobs found

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. -  Maintains a clean and neat work area. - Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or...

·         Assist in prepare ingredients for cooking, including portioning, chopping, and storing food. ·         Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. ·         Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.Prepare cold foods. ·         Operate ovens, stoves, grills, microwaves, and fryers. ·         Test foods to determine if they have been cooked sufficiently. ·         Monitor food quality while preparing food. Set-up and break down work station. ·         Serve food in proper portions onto proper receptacles....

Responsibilities: Assist in managing and organizing your assigned section to ensure smooth operations. Foster and maintain positive working relationships with all colleagues and departments. Prepare daily mise en place as directed by senior chefs (Chef De Partie, Junior Sous Chef, Sous Chef). Follow instructions from senior chefs consistently. Ensure all items are ready well before service begins. Maintain high standards of food preparation by checking for taste, temperature, and visual appeal. Ensure all dishes meet uniform standards in content, taste, presentation, and portion sizes. Store goods and food items correctly to prevent contamination and minimize spoilage. Maintain an organized, clean, and hygienic work area. Clean and maintain fridges, storage, and working areas, using chemicals according to manufacturer instructions. Leave the work area clean and organized for the incoming shift workers. Report any equipment malfunctions or...