Cook any food on a daily basis according to business requirements, Italian Culinary background

• Organize the section with regard to mise en-place production and its service
• Work closely with the Chef and execute direction as communicated following SOPS
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good colleague relations and motivate while directing them through designated SOPs
• Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
• Work to the specifications received by the Culinary Team regarding portion size, quantity and quality as laid out with recipes
• Attend meetings as requested by the Culinary Executive Chef /Culinary Executive Sous Chef
• Check the main information board regarding changes in any Banquets or other information regarding the organization
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Organize the section with regard to mise en-place production and its service
• Work closely with the Chef and execute direction as communicated following SOPS
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good colleague relations and motivate while directing them through designated SOPs
• Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
• Work to the specifications received by the Culinary Team regarding portion size, quantity and quality as laid out with recipes
• Attend meetings as requested by the Culinary Executive Chef /Culinary Executive Sous Chef
• Check the main information board regarding changes in any Banquets or other information regarding the organization
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
• Pass all information to the next shift about functions, product levels or other related business needs

Performing daily spot checks of all portioning tools and providing daily documentation and record keeping of product spoilage.

Cooking duties and related functions as well as ensuring high food quality levels per Motiongate standards.

Maintaining a clean work area and ensuring compliance with the municipality HACCP Program.

Understanding and actively participating in Environmental, Health & Safety responsibilities by following established DPR policies, procedures, training and Team Member involvement activities

Able to follow all Motiongate Park standards and HACCP guidelines.

Any other duties as may be reasonably requested by the Management Team.

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