Using various types of equipment, materials, and techniques, maintain the physical appearance of the Hotel’s Beverage outlets, corridors, foyers and storerooms at levels of standards set by management. Remove and compact trash from floors and keep the department supply areas organized and clean. Perform inventories and deliver/stock supplies as required.
Ensure that all product preparation is done in accordance with the set procedures and meets quality standards.
Assist the Executive Chef/CDC to ensure the restaurant meets hotel and state health standards for food preparation at all times.
Reviews of all orders submitted to the restaurant and inform the staff of requested products and time frames.
Completes inventory and recommend products to be ordered.
Provides the Executive Chef/ CDC with the information needed to adequately stock bake shop supplies.
Corrects improperly prepared items.
Reviews and approves daily payroll sheet in the executive pastry chef's absence.
Spot checks preparation procedures for quality and accuracy.
Prepares special orders for VIP customers in the absence of the executive pastry chef.