Found Description
THE IMPACT OF THIS ROLEPlan, prepare, set up and provide quality service in all areas of hot/cold food production to include all menu items, displays/ presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock, proteins and sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.KEY RESPONSIBILITIESMaintain complete knowledge of and comply with all departmental policies, service procedures and standards.Ensure that standards are maintained at a superior level on a daily basis.Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.Meet with Chef De Partie/Sous Chef to review assignments, anticipat...