Job description
Overview:
Specific Job Functions:
It is the primary responsibility of the Assistant Restaurant Room Chef – F & B Admin to assist in managing and operating the outlets. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.
Specific Job Functions:
- Ensure products are rotated on a first-in, first-out philosophy
- Ensure requisitions are processed properly and placed in a designated area
- Maintain and exhibit a solid knowledge and understanding of food products and skillfully apply culinary and cooking techniques
- Identify and safely use kitchen equipment
- Regularly restock kitchen supplies and food items required for service
- Properly label and date products to ensure safekeeping and sanitation
- Apply advanced knife skills required for service
- Create, read, measure and execute recipes
- Maintain an exceptional menu knowledge and attention to detail with plate presentation
- Versatility in preparing both hot and cold items
- Assist Chef, Master cook, cooks, pantry workers and helpers as needed in execution of service
- Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
- Skillfully and knowledgably work each kitchen stations
- Maintain supervisory role in the absence of the Chef
- Ensure food quality is superior and take action to correct any irregularities
- Conduct training for Master cooks, cooks, pantry workers, helpers and kitchen workers on job responsibilities
- Produce production list to ensure efficient execution of service
- Conduct inventory on a regular basis to ensure proper par levels
- Work as a team, assisting guest’s and employee’s needs and inquiries
- Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
- Follow procedures and policies set forth by the company, division and department
- Follow health and safety regulations
- Able to assist Executive Chef by controlling food and labor cost
- Assist Executive Chef by control of purchasing, receiving, purveyor lists and inventory of all kitchen items
- Perform scheduling for the kitchen
- Assist Executive Chef by establishing goals and objectives which focus on profit, product and people
- Ensure kitchen equipment is properly maintained and functioning
- Perform all duties as deemed necessary for the success of the department
- Three years’ minimum experience in a similar position required
- Advanced knife skills required
- Equipment knowledge including small wares equipment
- Solid knowledge of health and safety procedures, sanitation practices, weights and measures and various cooking techniques
- Ability to perform kitchen job functions
- Ability to work in a high pressure environment a must
- Professional appearance and demeanor a must
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