Culinary Kitchen Rotational The role of the Culinary Kitchen Rotational participant is to learn through a structured training plan and phases on how to prepare food items for food outlets according to designed menus, recipes, and sample photographs at The Resort at Paws Up.
For more information on the Culinary Kitchen Rotational placement and phases, please refer to your training plan.
Primary Functions and Responsibilities include: Set up station with predetermined mise en place to ensure everything will be ready for service.
Prepare food items for guests using a quality predetermined method in a timely and consistent manner.
Cook all food according to recipes, quality standards, presentation standards, and food preparation checklist.
Always demonstrate safe and proper use of equipment; perform duties in a safe manner.
Reduce waste in the kitchen to a minimum.
Consult with the Sous Chef daily on the restaurant outlet service.
Understand and implement the basic culinary tasks and procedures such as first-in, first-out (FIFO), labeling, and sanitation.
Monitor all food quality and presentation while preparing food.
Stock and rotate food; alert the Sous Chef regarding low inventory items.
Work on the line, salad station, prep station, or any other stations as needed.
Control the pace of the food orders and set the tone for the ticket flowing process.
Test foods to determine if they have been cooked sufficiently.
Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, oven, steam table, and flat top grill.
Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
Label, date, store, and rotate all products while maintaining assigned stock levels; control food items requested, ensuring stock is maintained without overproduction.
Demonstrate proper production of food items, working efficiently to achieve maximum productivity.
Assist in the set-up and breakdown of workstation.
Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures.
Cut, trim, and bone meats and poultry for cooking.
Practice basic sanitation and stock rotation; maintain refrigerator cleanliness and keep all work areas clean and tidy.
This program is a 6-month program.
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