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RESPONSIBILITIES:

• Food Preparation and Service: Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.
• Quality Assurance: Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.
• Supply Management: Check and store supplies correctly using the "First In, First Out" method.
• Daily Mise en Place: Prepare daily mise en place according to planned menus.
• Team Collaboration: Work collaboratively with team members to achieve high guest satisfaction.
• Loading Operations: Support loading operations and contribute to a positive team environment.
• Environmental Compliance: Follow waste separation and environmental compliance policies.
• Waste Minimization: Minimize food waste during preparation.
• Cleanliness and Hygiene: Maintain cleanliness, hygiene, and equipment care in your work station.
• Equipment Reporting: Report any faulty equipment or needed repairs to supervisors.
• Food Safety: Ensure food safety and proper cleaning methods are followed.
• Proper Equipment Use: Use kitchen equipment correctly to avoid damage and unnecessary maintenance.