Job Description:
Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service. Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies. Helps promote a safe and clean environment for co-workers and guests. Cleanliness of the restaurant is the responsibility of every employee regardless of position or department. Operates as a member of a team, helping others and requesting help as needed. Performs other restaurant duties as requested by management. Follows and executes the Four Seasons Resort Seychelles service standards as outlined in training
