Perform food production and presentation to the customer and associates as directed by Resort Manager.
Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
Responsible for the entire product that directly or indirectly is related to his/her area of expertise.
Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply to department and organizational policies, procedures to ensure that
the customer’s expectations are consistently met at all times.
Responsible for the quality, fitness, freshness, presentation and taste of all the food items served within the hotel outlets.
Responsible to coordinate the kitchen departmental communication amongst the outlet chefs, and between these and the other departments (F&B, HR, Engineering, etc.).
Physically visit and supervise on a daily basis the food production operations in accordance with current state and local standards, guidelines and regulations that govern the Property in addition to management and organizational policies, procedures