Preparation of Food
- Prepare and cook a variety of authentic Spanish tapas in accordance with restaurant recipes.
- Prepare ad cook food for banquets and meetings in accordance with hotel standards.
- Ensure consistency in taste, presentation, and portion size.
Ingredient Preparation
- Chop, slice, marinate, and portion ingredients in accordance with daily prep lists.
- Prepare mise en place for each station before service.
- Continuously restock ingredients on the cooking line as necessary during service hours.
Cooking Techniques
- Use proper techniques for grilling, sautéing, frying, and braising according to hotel and restaurant standards.
- Prepare cold tapas and charcuterie.
Quality Control
- Maintain high standards of food quality, freshness, and hygiene in accordance with hotel standards.
- Inspect ingredients for freshness and discard expired or spoiled items and write down any discarded items on the Waste Log.
Menu Execution
- Follow standardized recipes and plating guidelines created by the Executive Chef in accordance with restaurant and hotel procedures.
- Contribute to seasonal or special event menus as needed.
Kitchen Cleanliness & Sanitation
- Follow all food safety (NYC DOH) and hygiene regulations (HACCP standards).
- Maintain a clean and sanitized work environment before, during, and at the end of shift.
- Clean workstations, equipment, and utensils throughout the shift and during closing, maintaining a “Clean as You Go” mentality.
- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Collaboration & Communication
- Work efficiently and respectfully with other kitchen staff, Executive Chef, dishwashers, and FOH staff.
- Communicate effectively to ensure timely and accurate food service.
Guest Experience Focus
- Understand the importance of presentation and timely service in a hotel environment.
- Adjust preparations to accommodate guest dietary restrictions, if possible, when required.
Inventory & Stock Management
- Monitor stock levels and inform supervisor of low inventory or shortages.
- Properly label and store all food products to minimize waste.
- Maintain cleanliness and organization of storage areas and inform supervisor when 86 or low on an item.
Adherence to Hotel Policies
- Follow hotel operational standards, safety regulations, and uniform codes.
- Support room service and banquet operation following the Banquet Event Orders (BEO) when required.
- Prepare and service food for the Employee Cafeteria, if applicable, as specified by the supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Be able to support any position in the Kitchen that is in need of help.
Training & Development
- Participate in ongoing culinary training and hotel-mandated safety courses.
- Assist in training new BOH team members.
