Job Summary: Responsible for preparing cold dishes, appetizers, salads, dressings, and other pantry items, ensuring the kitchen runs smoothly during food service. They work closely with the kitchen team to maintain quality and consistency while following food safety standards. Key Responsibilities:
Prepare salads, appetizers, sandwiches, cold entrees, and other pantry station menu items.
Ensure all dishes are prepared in a timely and accurate manner, adhering to the hotel’s quality standards.
Maintain high standards of food presentation by ensuring dishes are well-plated and visually appealing.
Garnish dishes according to instructions or creativity, as long as consistency is maintained.
Monitor pantry station inventory levels and communicate with the Head Chef to replenish stock.
Work closely with other kitchen staff to ensure smooth operations during peak service hours.
Assist with general kitchen duties when necessary, including cleaning, prep work, and occasional support in other stations.
Suggest improvements or modifications to the pantry menu as needed.
Skills and Qualifications:
Experience: Previous experience in a kitchen setting, preferably in a pantry role, is a plus.
Education: High school diploma or equivalent. Culinary training or certification is an advantage.
Knowledge: Familiarity with cold kitchen items, knife handling, and food safety regulations.
Skills: Strong attention to detail, time management, and ability to work in a fast-paced environment.
Physical Requirements: Ability to stand for long periods.