winniekwamboka300

• Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items • Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta • Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes. • Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards. • Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events. • Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations. • Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items. • Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. • Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc. • Prepares daily requisitions for supplies and food items for production.

• Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items • Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta • Prepares dishes such as sandwiches, salads & vegetables • Serves food according to correct taste, temperature and visual appeal • Maintains the area in a clean, safe and sanitary manner • Maintains food safety temperature logs with direction from Lead Cook and Sous Chef • Reads and refers to cooking reference material • Completes assigned tasks as quickly as is safely practical • Follows the resorts policies and procedures and adheres to the grooming policies • Other duties as required

• Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items. • Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta. • Prepares dishes such as sandwiches, salads & vegetables. • Serves food according to correct taste, temperature and visual appeal. • Cooking, cleaning, delivery, and other support duties as instructed by the chef de partie.