Job Order Detail

Description

Job Description
  Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  Transport supplies from the storeroom and stock in designated areas.
  Start prep work on items needed for the particular menu of the day.
  Prepare all menu items following recipes and yield guide.
  Properly label and date all products to ensure safekeeping and sanitation.
  Complete opening duties such as setting up work station with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks.
  Performs all other job related duties as requested.
Job Requirements
Required:
    At least 1 year of experience in a (high-volume/fine dining) restaurant.
    Ability to take initiative and exhibit flexibility.
    A highly motivated and energetic personality.
    Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
    Maintain and strictly abide by Provincial sanitation/Health regulations and Hotel requirements.
    Excellent customer service skills.
    Have interpersonal skills to deal effectively with all business contacts.
    Professional appearance and demeanor.
    Work varied shifts, including weekends and holidays.
    Able to effectively communicate in English, in both written and oral forms.
Preferred:
    High school diploma or equivalent.
    Previous experience working in a similar setting.