Apr 25
Contributes to the cooking of food in accordance with the menus and recipes of the organization for serving to staff and guests.
Comply with company policy regarding waste separation and environmental compliance.
Act as a company ambassador for food waste by creating minimal food waste when preparing any product.
Assist in the preparation of all food according to company recipes.
Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
Follows all HACCP procedures set by the company.
Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.
Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
Ensure Guest Satisfaction Scores are met for food ratings in assigned area.
Follows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.
Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.
Perform other job related functions as assigned.
1+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Experience in high volume operation of at least 100 meals per service.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Extensive kitchen machinery and knife safety knowledge.
Ability to effectively read, write and speak English.
Preferred: Degree from accredited culinary college or university.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.