Ensures the setup of his work station before the service.
Performs the first food preparations.
Prepares all food items for a la carte and/or buffet menus according to hotel's recipes and standards.
Has full knowledge of all menu items, daily features and promotions.
Maintains proper rotation of food products in all refrigerators to minimize waste/spoilage.
Ensures storeroom requisitions are accurate. Receives and stores supplies.
Cleans materials and equipment.
Maintains clean work surfaces.
Helps colleagues with specific tasks other than his specialty.
Is responsible for the respect of the equipment and furniture of his service.
Is responsible for the cleanliness of his section and refrigerators.
Is responsible for compliance with hygiene rules (HACCP) for his section. Applies the internal procedures in terms of health, hygiene and safety.
Minimizes the waste of raw materials.