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.
Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests.
