**Functions and Responsibilities** **Culinary Production** * Prepare food in accordance with recipes, culinary techniques, and hotel standards. * Perform daily **mise en place** for your station. * Cook and plate dishes for restaurants or events. * Ensure proper temperature, flavor, texture, and presentation prior to service. * Monitor and maintain quality during peak hours and high-volume periods. **Quality Control and Hygiene** * Comply with food safety standards, hygienic food handling practices, and internal policies. * Maintain constant order and cleanliness at your workstation. * Follow sanitation, disinfection, and hand-washing procedures. * Check food freshness and implement proper stock rotation (FIFO/PEPS method). **Inventory and Storage** * Submit requisitions for supplies based on production needs. * Monitor waste, portioning, and efficient use of raw materials. * Store products appropriately (labeling, dates, temperatures). **Collaboration and Communication** * Coordinate with Line Cooks B, stewards, and the chef on duty. * Support training of new staff as directed by the chef. * Promptly report shortages, anomalies, or operational needs. **Occupational Safety** * Wear appropriate personal protective equipment and uniform. * Operate kitchen equipment, knives, and machinery safely. * Report hazards or equipment malfunctions. Position type: Full-time Salary: $457.60 per day Benefits: * Transportation assistance or service * Employee discount * Free parking * Staff cafeteria service * Complimentary uniforms * Grocery vouchers Work location: On-site employment