Manage the kitchen inventory and ensure supplies are fresh and of good quality. Monitor the stock level through regular stock count to ensure adequacy of supplies and place purchase orders timely.
Check storage temperature, labelling, date the food products for expiry. Monitor food portion and waste control.
Clean, tidy and maintain the kitchen, equipment and tools. Clean the section and equipment before shift changes take place.
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Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Work harmoniously and professionally with co-workers and supervisors.
Supervisory Experience: At least 1 year of supervisory experience.
License or Certification: Food Safety certification course
At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Maintain Cleanliness of work areas, equipments and utensils
Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
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