Job Abstract
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Garde Manger/ Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipm... more details
Search Terms: Cook, Pastry, Restaurant
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