Kitchen Worker

Roles and responsibilities

• The ability to follow proper payroll and uniform procedures.
• The ability to run the day to day operation of the station in the kitchen for the seasons and Room Service,
• The ability to gather all tools needed for the shift and the work area is set in a timely manner.
• The ability to check and complete mise en place and pars and set up the station.
• The ability to ensure an adequate supply of mise en place is available for the shift.
• The ability to communicate with the chef de Partie & Demi Chef de Partie regarding menu items, problem situations, or shortages.
• The ability to utilize the computer system in retrieving orders.
• The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• The ability to store items properly at the end of the shift and clean all work surfaces and equipment.
• The ability to complete all the preparations for the day.
• The ability to ensure a clean, neat, and organized work area.
• The ability to go through the chillers and freezers to check their cleanliness...
• The ability to help the Demi Chef and the Chef de Partie in preparing daily requisitions and mise en place for the next day.
• The ability to receive daily dry store, vegetables, meats, and to store it properly...
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• the ability to be responsible for Demi Chef duties in his absence.
• The ability to follow all guidelines for timely food service to guests.
• The ability to be certified in food service sanitation.
• The ability to have knowledge of Four Seasons Food Standards.

Desired candidate profile

Physical Stamina: The role often involves standing for long periods, lifting heavy items, and performing repetitive tasks, so physical endurance is important.
Attention to Detail: Ensuring that food is prepared correctly and that safety standards are followed requires precision and focus.
Teamwork: Kitchen workers need to collaborate effectively with chefs, cooks, and other kitchen staff to ensure a smooth workflow.
Organization: Maintaining cleanliness and keeping the kitchen organized is crucial for safety and efficiency.
Time Management: The ability to handle multiple tasks quickly and efficiently, especially during busy periods.
Supporting the Kitchen Team: Provide general assistance to cooks and chefs by fetching ingredients, assisting in setting up cooking stations, and helping with the final plating of dishes.
Handling Food Storage: Ensure that food is stored properly to prevent spoilage, including labeling and dating items in refrigerators or freezers.
Working Under Supervision: Follow instructions from cooks or chefs carefully, and assist in a variety of cooking and kitchen tasks as needed.
Ensuring Health and Safety Standards
Adhering to Safety Regulations: Follow food safety regulations, such as maintaining proper food temperatures, preventing cross-contamination, and using kitchen equipment safely.
Maintaining Cleanliness: Ensure that the kitchen environment is free of hazards and that cleanliness standards are met, including keeping floors dry and free of debris to avoid slips.