Substitute Banquet Tournant

New York, Hotel.•Mandarin Oriental, NY

3d•Onsite

About The Position

Mandarin Oriental New York is looking for a Substitute Banquet Tournant to join their Culinary team. This role is responsible for the day-to-day preparation of meals as dictated by the menu, guests, or management, while maintaining a clean environment and assisting in all areas to achieve guest satisfaction. The hotel is a luxury establishment with elegant guestrooms, fine dining options, a spa, fitness center, and premium meeting and event spaces, including a ballroom.

Requirements

Ability to work flexible schedule
High School Diploma or Equivalent
Two year degree or Apprenticeship
Up to Date Sanitation Classes
Minimum of Two Years in the luxury Hotel Business
Minimum of one year in fine dining food preparation
Possess a good written and verbal command of the English Language.
Possess a pleasant and outgoing personality
Working knowledge of kitchen equipment
Basic knowledge of mathematics for recipes, and ordering
Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
Ability to work under high stress conditions
Ability to work standing for up to ten hours in a kitchen environment.
Ability to work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
Ability to read, write and communicate verbally in English.

Nice To Haves

The ability to operate kitchen equipment safely and properly in the kitchen.
The ability to utilize the computer system and to read all orders.
The ability to prepare and present on a timely basis all foods for meal service.
The ability to respect and accommodate servers request regarding guests’ preference and requests.
The ability to handle all types of food and rotate it according to established procedure.
The ability to complete requisitions, obtains proper signatures, submit, pick up transport and store all items.
The ability to clean all work and storage areas.
The ability to ensure a clean, neat and organized work area.
The ability to report and handle any accident immediately, no matter how minor.
The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.
The ability to respond properly in any hotel emergency or safety situation.
The ability to perform other task or projects as assigned by hotel management and staff.
The ability to work as a team.
The ability to cook a wide variety of foods in all modern and classical cooking techniques.
The ability to work with cutlery in a proficient, safe and swift manner.

Responsibilities

Prepare and serve food as dictated by the menu, guests (internal or external), or management in a clean, safe, and timely manner.
Maintain a clean work area and a positive attitude, assisting wherever necessary to deliver a product that exceeds guest expectations.
Follow directions and maintain good working relationships with supervisors and managers.
Follow proper payroll and uniform procedures.
Operate kitchen equipment safely and properly.
Utilize the computer system and read all orders.
Prepare and present all foods for meal service on a timely basis.
Respect and accommodate server requests regarding guests’ preferences and requests.
Handle all types of food and rotate it according to established procedure.
Work closely with standard recipes and plate presentation to maintain standards of quality in production and presentation.
Complete requisitions, obtain proper signatures, submit, pick up, transport, and store all items.
Work standing for up to ten hours in a kitchen environment.
Clean all work and storage areas.
Ensure a clean, neat, and organized work area.
Report and handle any accident immediately, no matter how minor.
Maintain a good working relationship with other employees, providing instruction and encouragement as needed.
Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects as assigned by hotel management and staff.
Work as a team.
Work flexible hours as hotel business changes.
Cook a wide variety of foods using all modern and classical cooking techniques.
Work with cutlery in a proficient, safe, and swift manner.