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Job Description
- Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
- Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
- Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
- Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
- Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
- Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
- Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
- Prepares daily requisitions for supplies and food items for production.
Job Requirements
- Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
- Knife skills - cutting, chopping, carving, dicing.
- Ability to fill-in at other stations when chefs are absent.
- Responsible for inventory, preparation and presentation of select dishes and food items.
- Able to work in a team-oriented environment and under considerable stress.
- Responsible for station hygiene and sanitation.
- May be required to assist with menu development, especially use of leftovers.
- Ability to supervise and train others.
