POSITION TITLE: | DEPARTMENT | STATUS: |
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Room Chef - Panasia | Food & Beverage | Full-Time |
JOB PURPOSE: | ||
Oversee all food preparation in the designated area. Manage daily kitchen activities, including overseeing staff, aiding with menu preparations, maintaining food quality, and providing outstanding guest dining experience. | ||
QUALIFICATIONS: (Includes equipment knowledge/use) | ||
• Minimum of three years experience in the related culinary field. • Must be able to read, write, and understand English; bilingual ability is a plus. • Knowledge of kitchen equipment and knife skills required. |
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ESSENTIAL JOB FUNCTIONS: | ||
• Must have wok cook experience. |
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PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally) | ||
• Constantly walking, standing, hearing, seeing, and talking. • Frequently smelling, tasting, eye/hand coordination, and handling. • Occasionally balancing, bending, reaching, twisting, sitting, holding, wrist motion, reading, and stooping. • Occasionally pushing and/or pulling up to a maximum of 120 pounds; lifting and/or carrying up to a maximum of 55 pounds alone. |
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WORKING CONDITIONS: | ||
• Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes. • Close spaces while working with others. • Moderate noise levels. • Stand on tile, mats. • Hazards: Knives, mechanical kitchen equipment. |
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*Constantly = More than two-thirds of the time. | Frequently = One-third to two-thirds of the time. | Occasionally = Less than one-third of the time. |