Opportunity
Direct,
aid and produce with little supervision, bread and pastries of the highest
quality in the most efficient and consistent manner to enhance guest
satisfaction. 
SPECIFIC RESPONSIBILITIES
 Food
Preparation
 Prepare all foods necessary for restaurants to
the demonstrated culinary standards. Produce all quantities according
to forecast on station production checklist to reduce food
cost
Food
Service
 Prepare all foods according to orders, maintaining the
established pace. Prepare all special needs in foods requested as part of our guest
focus directives
Quality
 Ensure quality in all that you do. Our food is a
value-added product, culinary techniques and service are the two
ingredients that our guests are paying for above the food. Have a working
knowledge of checklist systems to manage the production, in relation to
forecast, and the updating of those systems as the menus change. Set an example
of leadership by your adherence to the production checklist and demonstration
of correct techniques. 
Ordering
and Inventory Control 
Ensure that the ordering checklists are adhered
to and up to date. Contribute towards producing established ordering
sheets according to pars. Rotate all food stocks (i.e. first in, first
out). Assist with conduct monthly inventory. Manage food production to
contribute to the budgeted monthly food cost figure of the hotel. 
Sanitation 
Ensure that foods prepared do not fall in the
temperature danger zone, 45º - 145º, during
storage, preparation or service. Sanitize all cutting boards and
utensils after use. Maintain personal hygiene in hand washing to prevent
cross contamination. Adhere to The American Club grooming policies, break
policies, and eating policies. Clean your work area and practice safe food
handling techniques.  Complete a sanitation course and practice its
principles on the job. 
Safety 
Maintain the knife safety standards as viewed in the safety video during
culinary department orientation. Wear approved safety shoes to prevent slips,
trips and falls. Practice safety in the work area in using the safety
stations, managing broken glass and being aware of hazards before
someone is hurt. Have a working knowledge of all equipment that is within
your job duties. Know how to assemble, disassemble and clean
this equipment. Practice safety by asking for assistance for anything
that is too heavy for your own body strength. Report any faulty equipment to
your supervisor or the dispatch office. Know how to fill out necessary safety
records in the result of an accident in your kitchen. Make
changes to the environment as a result of any feedback on potential
hazards.