-Set up workstation with required mis en place, tools, equipment
and supplies according to standards.
-Inspect the cleanliness and working condition of all tools,
equipment and supplies. Ensure everything complies with
-Check production schedule and pars.
-Establish priority items for the day.
-Inform the Sous Chef/Kitchen Manager of any supplies that need to
be requisitioned for the day's tasks.
-Transport supplies from the storeroom and stock in designated
-Complete all assigned food prep list items for the day.
-Measure ingredients required for specific food items being
prepared. Wash, cut, and prepare foods designated for baking.
-Prepare food items according to designated recipes and quality
standards. Follow recipes, portion controls, and presentation
specifications as set by the Chef.
-Manage orders in a timely and efficient manner.
-Visually inspect all food sent from the kitchen.
-Maintain the highest level of standards of quality products at all
-Maintain full knowledge of food products and menu items.
-Maintain cleanliness and comply with food sanitation standards at
-Assist in preparing pastry items for Banquets according to the
-Stock and maintain designated food stations throughout the
-Transport food supplies from storeroom or freezer, using
trolley/basket to kitchen. Return surplus food to storeroom or
-Follow correct food handling procedures according to federal,
state, local and company regulations.
-Disinfect and sanitize cutting boards and worktables.
-Transport empty, dirty pots and pans to the pot wash station.
-Perform all assigned closing procedures and tasks.
-Return all food items to the proper storage areas and store food
according to health codes.
-Rotate all returned product.
-Wrap, cover, label and date all items being put away.
-Straighten up and organize all storage areas.
-Clean up and wipe down food prep areas, reach-ins/walk-ins, and
-Return all unused and clean utensils/equipment to the specified
-Ice down hot items from the steam table, so they cool quickly.
-Turn off all equipment not needed for the next shift.
-Restock items that were depleted during the shift.
-Maintain proper storage procedures as specified by Health
Department and hotel requirements.
-Minimize waste and maintain controls to attain forecasted food
-Take an ongoing inventory of ingredients, stock and maintain
sufficient levels of food on the line.
-Prepare requisitions for supplies and food items, as needed.
-Use proper knife skills.
-Maintain complete knowledge of correct maintenance and use of
equipment; use equipment and tools only as intended, properly and
-Check equipment and tools daily to ensure they are in good working
condition and promptly report any defects/malfunctions to a
-Maintain high standards of personal appearance and personal
-Demonstrate ability to multi-task, manage time and work well under
-Maintain knowledge of all safety and emergency procedures and is
aware of accident prevention policies.
-Maintain a professional courteous manner with all fellow
-Assist the kitchen staff as required to ensure optimum service to
-Assist with special and deep cleaning projects as assigned by a
-Perform any other duties as requested by supervisor.
-Assist with organizing coolers.
-Assist with inventories as scheduled.
-Assist in plating up Banquets as assigned.
-Perform duties in other areas of kitchen as assigned.
-Research new products, menu items and display pieces.
-Assist in Stewarding, sort and wash dishes, glassware, flatware,
pots, and/or pans using dishwashers or by hand.