Job Description

FILINVEST COMPANY: CRIMSON RESORT & SPA MACTAN



JOB SUMARRY: 

In accordance with the policies, procedure and standards of Chroma Hospitality, Inc. and Crimson Resort & Spa, Mactan and under the direct supervision of the Chef de Partie, this position is responsible for the food service operations and ensures food preparations of highest quality in section assigned while adhering to standards for food storage and usage.



 JOB DESCRIPTION: 

• Check event orders daily.
• Prepares food as per event orders/ala carte orders.
• Consults with the Chef de Partie regarding menus, controls the portioning and rotation of food to contain food costs while maintaining the standards of Crimson Hotels and Resorts.
• Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times.
• Requisitions food with necessary approvals according to policy.
• Checks on quality of finish products.
• Prepares food as per standard/quality set by Hotel/Resort..
• Controls the portioning and rotation of foods and ensuring proper plate presentation.
• Sets up breakfast/lunch or lunch/dinner workstations, ensuring proper amounts are in place for forecasted customers and reservations.
• Prepares sauces, soups, and hot entrees for service and special functions ensuring that all stations are set for forecasted covers.
• Demonstrates recipe knowledge for all soups, sauces, and entrees making suggestions to improve quality and eliminate wastes.
• Assures that all Kitchen personnel and Service staff are aware of specials, plate presentations, and prices.
• Keeps work area and utensils/tools clean
• Ensures machineries and equipment are in good working condition.
• Ensures staff keeps their work area clean after preparation of food.
• Maintains cleanliness and stockings of coolers and storage areas.
• Takes proper care of ranges, ovens, broilers, fryers, griddles, and other equipment and utensils
• Keeps dry food in proper storage.
• Stores food as per the required procedures to prevent food contamination and spoilage.