DEMI CHEF

Prepare daily procedures in accordance with Bayou Lagoon Park Resort procedures. Complete Daily Fridge Temperature Chart and Hot Food Cooling Chart at the end of each shift. Maintain food quality and service in accordance with standardised company recipes and procedures. All refrigerated food must be properly identified, covered, dated and chilled as soon as possible. Comply with the “Clean as you go” policy and daily sanitation projects and checklist. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom. Regularly report all needed maintenance projects to the Sous Chef. Attend all associates meeting. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies. Know job descriptions of subordinates. Ensure that food displays are attractive. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing. Responsible in leading a team during the absence of your senior position. Any other duties as may be assigned from time to time.