Four Seasons Tented Camp

Responsibilities
1. Run the day to day operation of the station in the kitchen.
2. Assist in creating and preparing menus items and specials.
3. Check and complete mis en place and pars and set-up the station.
4. Complete requisitions, obtain proper signatures and submit to the Purchasing department.
5. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
6. Utilize the computer system in retrieving orders.
7. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
8. Store items properly at the end of the shift.
9. Ensure a clean, neat and organized work area.

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