Job Description

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KEY RESPONSIBILITIES

Preparing different meats as well as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the Chef de Partie. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. Performing basic cleaning duties and ensuring that work stations are properly sanitized. Producing zero-waste mise en place: Assist in preparing ingredients in a way that minimizes waste, such as creating onion powder from onion peels, banana puree from overripe bananas, and other sustainable practices. Ensure that all parts of the ingredients are utilized efficiently to support the kitchen's zero-waste goals. Packaging and preparing items for room service: Assist in packaging small milk bottles and preparing sous vide items. Ensure all items are properly sealed, labeled, and ready for delivery to guest rooms, maintaining high standards of hygiene and presentation. Monitor and record fridge temperature Monitor and Record expiry dates Store food items on a FiFo standard