Responsibilities:
· Cut, trim, and otherwise prepare standard cuts of meat, poultry, fish and shellfish according to departmental specifications.
· Manage inventory, and determine amount, product line and freshness of products according to company requirements.
· Ensure the quantity and quality of the food adheres to the company/hotel standards, and as requested.
· Ensure that food is properly stored and handled at all times.
· Ensure departmental standards and F&B core standard are followed.
· Ensure a high standard of productivity, quality and consistency.
· Daily food requisition & par stock to be organized, supervised, and monitored with leaders of the department.
· Effective control on food wastage, portion control, labor cost and productivity.
· Apply and follow all policies and procedures established in the hotel & kitchen department.
· Observe a high standard of cleanliness at all the times in the kitchen, respect established regulation on health & safety procedures, and committed to work in a safe workplace.
· Actively participates with the kitchen department on hotel goals.
· To adhere to all environmental polices and procedures as required.
Qualifications:
· Inter Provincial Red Seal or Butcher Journeymen Paper.
· Minimum 5 years experience in the butchery trade and or culinary skill experience.
· Knowledge of meat and fish cutting required.
· Effective leader who will drive this team to success by communication in meetings, and ongoing training with all employees.
· Strive to be innovative, creative and dynamic at all the time with a positive attitude toward work.
· Possess a good leadership, organization & communication skills.
· Works well with others, demonstrates good team spirit with an open mind.
· Self-motivated.
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