Buffet Attendant

MERANI HOSPITALITY•City of Niagara Falls, NY

2d•$17 - $18•Onsite

About The Position

As a buffet attendant, you would be responsible for setting up, monitoring and maintaining quality and replenishment levels of various breakfast foods in the buffet area. He/She is responsible for creating an exceptional culinary experience for the guests through preparation, cooking, and food presentation. Takes leadership role during the absence of the kitchen manager. Must adhere to all sanitation regulations and requirements and be responsible for the correct handling and preparation of all food items and equipment.

Requirements

1-year Restaurant Experience
Self-motivated & Energetic.
Ability to stand for long periods of time.
Bend, lift and transport up to 50 lbs.
Availability mornings, weekends, and holidays.
Practice local laws on food handling.
Basic computer skills and familiar with inventory systems.
Ability to work in a fast-paced environment with speed and quality.
Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
Ability to enforce restaurant standards.
Ability to prioritize and organize work assignments.
Ability to keep motivated and perform in an unsupervised work environment.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Ability to work without direct supervision.
Ability to focus attention to details.
Comply with attendance rules and able to work on a regular basis.
Provide the highest and most efficient level of hospitality service to the hotel guests.

Responsibilities

Setting up, monitoring and maintaining quality and replenishment levels of various breakfast foods in the buffet area.
Creating an exceptional culinary experience for the guests through preparation, cooking, and food presentation.
Taking leadership role during the absence of the kitchen manager.
Adhering to all sanitation regulations and requirements.
Being responsible for the correct handling and preparation of all food items and equipment.
Works in the designated station as set by kitchen manager.
Able to organize the assigned work area and efficiently put away orders.
Able to prepare and sell food within recommended time frames to meet guest expectations.
Able to operate kitchen equipment like baking ovens, stoves, grills, microwaves, and fryers.
Responsible to maintain cleanliness/sanitation at the assigned work area.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Slices, grind and cook meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, and vegetable preparation.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are always stored properly in the correct location at the appropriate levels.
Communicate any assistance needed during busy periods and report any incidents to the kitchen manager to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimize waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the kitchen manager before leaving.
Assists in providing on the job training and development of new cooks.
Assists other team members in the kitchen when needed or perform any other tasks assigned by the hotel management.