Substitute Tournant

New York, Hotel.•Mandarin Oriental, NY

5d•Onsite

About The Position

Mandarin Oriental New York is looking for a Substitute Tournant to join our 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 Substitute Tournant will prepare and present food in a clean, safe, and timely manner, maintain a positive attitude, and help wherever necessary to exceed guest expectations. The role requires the ability to read, write, and communicate verbally in English, follow directions, maintain good working relationships, and adhere to payroll and uniform procedures. The position involves operating kitchen equipment safely, utilizing the computer system for orders, preparing food for meal service, accommodating server requests regarding guest preferences, handling and rotating food according to procedure, working with standard recipes and plate presentations, completing requisitions, and working standing for up to ten hours in a kitchen environment. Additionally, the role requires cleaning work and storage areas, reporting accidents immediately, maintaining good working relationships with other employees, responding to hotel emergencies, performing other tasks as assigned, working as a team, and working flexible hours. The ability to cook a wide variety of foods using modern and classical techniques, and proficiently and safely use cutlery is also essential. Mandarin Oriental, New York reserves the right to modify job duties.

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
Stand/Walk 8 – 12 hours a day
Lift or Carry 0-20 pounds frequently
Lift or Carry 21-50 pounds occasionally
Lift or Carry 51-100 pounds occasionally
Bend frequently
Squat frequently
Kneel occasionally
Climb occasionally
Reach above shoulders frequently
Perform repetitive hand motions frequently

Responsibilities

Prepare and serve food as dictated by the menu, guests (internal or external), or management in a clean, safe, and timely manner.
Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.
Operate kitchen equipment safely and properly.
Utilize the computer system and read all orders.
Prepare and present on a timely basis all foods for meal service.
Respect and accommodate servers' 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 in order 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 task 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 in all modern and classical cooking techniques.
Work with cutlery in a proficient, safe, and swift manner.