Assist in cleaning, peeling, cutting, cooking and storing all vegetables and herbs Assist in boning and cutting fish Prepare items in station in accordance with hotel standards Maintain safety and cleanliness of work area Decrease risk of food spoilage through activities including, but not limited to proper rotation of food stock, proper storage of food before and after use, and proper chilling of fillings used Inform chef of deficiencies in stock or quality Interact in courteous and professional manner with guests and hotel staff. Comply with simple instructions Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure
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Career Level
Entry Level
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
101-250 employees