Your tasks
- Ensure the kitchen station is fully functional and operate equipment with care.
- Assist in preparing meals for guests, events, and staff based on instructions from superiors.
- Share responsibility for adhering to hygiene regulations, providing balanced and healthy meals, and managing supplies correctly.
- Assist superiors in purchasing supplies for daily needs.
- Share responsibility for cleanliness in food storage areas including cold storage, dry storage, freezer storage, and waste disposal.
- Maintain order and cleanliness in the kitchen, ancillary rooms, storage areas, machines, equipment, and food.
- Prepare mise en place for the breakfast buffet.
- Discuss daily menus, banquets, and events with the team.
- Prepare staff meals.
- Participate in lunch service (restaurant, bar, lobby, terrace, dining room).
- Participate in dinner service (half board and à la carte).
- Check the mise en place in the garde manger.
- Create mise en place for the à la carte menu on the terrace, lobby or bar, restaurant, dining room, banquets, parties, and coffee breaks (sandwiches and canapés).
- Prepare aperitifs.
- Assemble amuse-bouches.
- Supervise and assist others as needed.
- Order supplies from the head chef (the day before).
- Check supplies, refrigerator temperature, expiration date, label, and store.
- Clean workspace daily according to hygiene standards.