To effectively prepare food items for the breakfast and lunch menus and produce a quality product that is presentable and satisfying to the guests by means of outlined production control and sanitation standards as required. Responsible for omelette station. Responsible for the outcome of cold food products.
Complete inventory checklist of pantry cooler, pantry desserts, shelves and any other item that may be necessary to complete the job.
Requisition food items according to food production charts.
Fill out amounts prepped, sold and left over.
Communicate with the Executive Chef to find out the specials for the day, any special instructions,forecasts, reservations, etc.
Prepare all luncheon and dessert items according to recipes and specs.
Start time is 4:30 am.