Pantry Person

About the role

Prepare salads, fruits, dressings, cold meats, fish items, canapes, cold hors d'oeuvres, appetizers and other cold dishes according to hotel standard recipes.

Role and Responsibilities

(Includes but is not limited to the following)

• Prepare all pantry food items according to standard pantry recipes or as otherwise specified by supervisor, to ensure consistency of product to the guest. Requires transportation of heavy food products.
• Checks and controls the proper storage of product, especially all fresh produce, checking on portion control to maintain quality product.
• Keep all refrigeration, storage, equipment and working areas in clean, working condition in order to comply with regulations.
• Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills to follow recipe.

Performance Requirements

(Knowledge, skills and abilities)

• Ability to read, write, speak and understand the English language to read and utilize math skills for recipes and measurements.
• Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees.
• Ability to read, write, speak and understand the English language to read caution signs and safety notices. And in case of emergency situations.
• Ability to read, write, speak and understand the English language to comprehend management, guest and employee requests.
• Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes.
• Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guest and employees.
• Communicate with supervisor throughout the shift.
• Ability to perform duties within hot to normal to cold temperature ranges.
• Sufficient manual dexterity of hand in order to use knives and kitchen tools.
• Ability to operate kitchen equipment including: slicer, buffalo chopper, meat grinder and mixers.
• Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet.
• Perform all assigned side work to include replenishing/restocking workstation with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions.
• Ability to remain alert throughout the duration of the shift and remain calm during emergency situations.
• Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions and offer assistance giving accurate information.
• Social skills as demonstrated by the ability to deal with internal/external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve problems and concerns.
• Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns using a positive, clear speaking voice, answering questions and/or offering assistance giving accurate information regarding plans, policy or procedures within guidelines.
• Good working knowledge of accepted standards of sanitation.
• "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
• Ability to maintain attendance in conformance with standards.
• Ability to maintain a neat, clean and well-groomed appearance.