Commis - Staff Restaurant

Four Seasons

1.Prepare and serve food of consistent quality following recipe cards and production and portion standards per established menu from supervisor. (40%)
2.Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. (20%)
3.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. (10%)
4.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. (10%)
5.Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
6.Work harmoniously and professionally with co-workers and supervisors.  (10%)

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Confirmed 20 hours ago. Posted 30+ days ago.

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