CDP - Events Kitchen

CDP - Events Kitchen

Summary

1.Uses fresh products whenever possible to ensure guests are always offered a variety of food items.

2.Ensures food surpluses and leftovers are used according to the set guidelines and policies.

3.Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.

4.Strictly adheres to food apportionment policy to effectively control costs.

5.Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.

6.Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

7.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

8.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

9.Tests cooked food before plate-up and service.

10.Ensures the cleanliness of all kitchen equipment.

11.Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job.

12.Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner.

13.Ensures the cleanliness of the work areas at all time.

14.Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.