At BENCHMARK, a global hospitality company the definition of success is as individual as each of the over 10,000 employees worldwide who compose our award-winning teams. Each person brings unique skills, talents, experience, history, and culture to our company. Together, they form an extraordinary mosaic that supports BENCHMARK's very entrepreneurial culture. Each team member's desire for accomplishment is supported by our determination and passion to build successful and rewarding futures.
Maintain a commitment for guest service. Maintain the highest quality and consistency.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
vSix month to one years culinary experience in similar operation
Average knife skills. High school diploma or equivalent. Previous experience kitchen operation Positive personality. Product knowledge
Prepare recipes in with Resort’s standard recipes.
Assist receiving food requisitions checking for food products quality and amount. Inform sous chef regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of kitchen equipment. Inspect all refrigeration and dry storage for proper handling and rotation. Report irregularities and defects in equipment and machinery to sous chef.
vEnsure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on cafeteria shelf. Maintain sanitation and safety per Steritech standards.