New York Jobs (2)

ESSENTIAL FUNCTIONS AND BASIC DUTIES : Works as a member of the restaurant manner. Assists others whenever needed. Follows management instruction. Sets an example for others, being on time and following attendance, uniform procedures and adheres to kitchen schedule Follows all internal and Nevada regulations such as Food & safety / HACCP / Beverage Filling out and maintains mise en place list on daily base Able to complete mise en place list in the time allotted, making sure all of the station is ready for each service Recipe knowledge and section setup for entire kitchen up to date Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc. Prepares all food products according to the prescribed methods Ensures all items on station are properly stored, labeled and dated Responsible for setting up own station and help others if needed Responsible for time management, efficiency and station organization Understands and supports the flow of service Maintains the Company standards of high level of food quality Responsible for checking quality of received products and correct storage Maintains a clean and safe kitchen environment Controlling wastage Reports to kitchen management In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week Maintains all equipment and utensils. Supporting rotation procedures and helping new cooks to learn and understand new sections Time labels always up to date

POSITION PURPOSE : receptionists during service and follow through with any tasks given to enhance the guests experience. ESSENTIAL FUNCTIONS AND BASIC DUTIES : Provide friendly, courteous and efficient service to all guests with making eye contact, smiling and maintaining proper posture. Works as a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Interacts with people beyond giving and receiving instructions, particularly in resolving Guest complaints. Anticipate and service the guest’s needs before requests are made. Follow proper time and attendance and uniform procedures. Maintain menu cleanliness. Be consistent with status checks and updating out times.