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Prep Cook

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POST DATE 9/8/2016
END DATE 10/8/2016

East Miami Hotel Miami, FL

Company
East Miami Hotel
Job Classification
Full Time
Company Ref #
hc.1F952BCB003A5F88
AJE Ref #
576118816
Location
Miami, FL
Experience
Mid-Career (2 - 15 years)
Job Type
Regular

JOB DESCRIPTION

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Nature of the Job Basic Purpose & Objective of the Position * Ø Assist Chefs de Partie & Demi-Chefs de Partie in running the day to day kitchen operations. Main Duties Customer Services * Delivers the brand promise and provides exceptional guest service at all times. * Provides excellent service to internal customers. * Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to Executive Chef; Executive Sous-Chef, Sous-Chef, Chef de Partie. * Maintains positive guest and colleague interactions with good working relationships. Financial * Ensures that all hotel, company and local rules, policies and regulations relating to money handling and licensing are adhered to. Operational * Responsible for food preparation. * Maintains high standards of appearance and good personal hygiene. * Thoroughly follows instructions for food preparation and handling. * Ensures hygiene standards are kept to the highest standards at all times. * Works closely with Stewards to maintain the cleanliness of the kitchen area as well as equipment and utensils. * Ensures safe and proper use of equipment at all times. * Reports any problems, failures of machines or small equipment and so on as soon as possible. * Inspects all refrigerated areas and ensure regular turnover of food items. * Maintains all food storage spaces tidy and clean at all times. * Finds methods of reducing costs without affecting the level of service provided. * Strives to propose -and initiates when approved- new services and products for our guests. * Performs any other reasonable duties as required by the department head from time to time. *Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. People Development * Supports Swire Hotels' cultural and people development implementations and characteristics. Other Duties * Attends and contributes to all training sessions and meetings as required. * Exercises responsible behavior at all times and positively representing the hotel team and Swire Hotels. * Maintains strong, professional relationship with relevant representatives from competitor hotels, business partners and other organizations. * Reads the hotel's Employee Handbook and have an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety. * Ensures high standards of personal presentation and grooming. * Responds to changes within Guest Experience, as dictated by the industry, company and hotel. * Carries out any other reasonable duties and responsibilities as assigned. Skills, Qualifications and Experience Requirements * Completed apprenticeship course * 2 years of relevant job experience * Basic Food and Beverage knowledge * Very flexible and able to adapt to changing environments and Management demands * Outstanding technical cooking skills * Able to cope with pressure Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled