Assist with receiving food orders, ensuring that all items are labeled, dated, stored, and rotated properly.
Communicate product and/or prep needs to the Executive Chef and/or Sous Chefs.
Contribute to the daily Leader Notes log with a record of staff, training, service, and food issues addressed during the shift, while maintaining confidentiality with respect to Team Member information.
OUR REQUIREMENTS
3+ years of experience working in full-service restaurants, preferably in luxury hospitality, with a demonstrated ability to exemplify strong leadership qualities, professionalism, and teamwork.
Food safety certificate as required by local mandates
Proficient culinary expertise, including expert knife techniques and execution of high-level cooking standards
Effectively multitask, prioritize and manage multiple projects, workload and business partners in a fast-paced environment with minimum supervision
Flexibility to work weekends, holidays, and variable shifts as needed
Legal authorization to work in the country of application at the time of hire
Effective verbal communication in English is required to provide exceptional service to guests and collaborate with fellow Team Members.
PHYSICAL REQUIREMENTS
Frequent stooping, bending, and reaching, both overhead and below counter height
Lifting or moving items up to 25 kgs using appropriate equipment and safe handling techniques
Standing and walking for extended periods as part of daily work activities
Work performed in a fast-paced commercial kitchen environment, including exposure to high and low temperatures and movement through busy work areas
Hearing and responding to verbal instructions, kitchen communications, and safety alerts are necessary for safe and effective operations
Safely ascending and descending stairs, with or without carrying food, beverages, or service equipment
Ongoing adherence to safety, sanitation, and food-handling standards in a commercial kitchen environment
Sustaining focus and composure while working across high-temperature and low-temperature stations in a dynamic, high-energy setting
Reading and interpreting printed or digital preparation lists and recipes as required during daily operations
