Reporting to the Sous Chef and/or Chef de Partie/ COMMIS II, responsibilities and essential job functions include but are not limited to the following:             

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
  
• Prepare and service all food items according to hotel recipes and standards
  
• Actively share ideas, opinions and suggestions in daily shift briefings
  
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  
• Ensure storeroom requisitions are accurate
  
• Have full knowledge of all menu items, daily features and promotions
  
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  
• Follow kitchen policies, procedures and service standards
  
• Follow all safety and sanitation policies when handling food and beverage
  
• Other duties as assigned