Job address
US
Company size
11-50 employees
Job sector
Hospitality & Tourism
occupation category
Other
Job type
Contract
Work environment
In person
Company Overview
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These are Verified skills that candidates near you are sharing with our recommender.
Job details
Required skills
- Demonstrate ability to identify primal cuts of beef, veal, pork and lamb.
- Demonstrate ability to scale ingredients accurately.
- Dining Room Operations
- Demonstrate and explain guest service and customer relations, including the handling of difficult situations and accommodations for the disabled.
- Demonstrate knowledge of the general rules of table settings and service.
- Demonstrate knowledge of characteristics of wine, beer, and liquors
- Demonstrate procedures for preparing breads and pastry.
- Identify the location of the Safety Data Sheets (SDSs) (formerly MSDSs or Material Safety Data Sheets) book
- Demonstrate ability to identify and select the proper cooking technique/preparation method for selected cuts of meats, poultry, fish and seafood.
- Demonstrate proficiency in filleting and boning out fish and meats.
- Demonstrate ability in applying proper techniques for the preparation of cold sauces, salads, salad dressings, marinades, relishes, and accompaniments.
- Demonstrate application of basic mathematical skills to the conversion of recipes.
- Demonstrate ability to produce various batters including cake, crepe, muffin, and fritter batter.
- Demonstrate knowledge the inter-relationship and work-flow between dining room and kitchen operations.
- Demonstrate procedures for salad preparation.
- Demonstrate a knowledge of proper receiving and storage procedures, and food labeling
- Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use
- Demonstrate knowledge of breakfast cookery
- Demonstrate ability to describe the functions of dining service.
- Demonstrate ability to prepare yeast dough, sweet dough, quick breads, specialty dough, pies and cookies.
- Demonstrate knowledge of ability to utilize with care and safety the appropriate tools and equipment for baking
- Demonstrate proficiency in clean fish and shellfish.
- Demonstrate proficiency in selecting and using proper amounts of food for any given recipe or preparations.
- Demonstrate proficiency in cooking vegetables by frying, boiling, roasting
- Demonstrate ability to setup salad bars and vegetable service lines for presentation of both cold and cooked vegetables.
- Demonstrate ability to prepare cakes and icings, and perform basic cake decorating styles and techniques.
- Demonstrate sanitary station set up, with: sanitation bucket/solution proper cutting board set up
- Demonstrate proper cleaning procedures for work station and equipment used in the station
- Demonstrate consistent sanitation practices, as outlined in the ServSafe standards
- Demonstrate knowledge of knife basics.
- Demonstrate the preparation, presentation and service of alcoholic beverages
- Demonstrate knowledge of the relationship of beverages and foods.
- Beverage Identification & Management
- Identify and demonstrate various table settings.
- Demonstrate proper use of products for baking and pastry.
- Demonstrate knowledge of the basic principles of baking and define terminology specifically related to the production of breads and pastries.
- Demonstrate proficiency in roasting of meat and vegetable dishes.
- Demonstrate proficiency in preparing appetizers, sandwiches, salads, canapés and hors d' oeuvres.
- Demonstrate ability to prepare vegetable dishes using the frying method of cooking.
- Demonstrate ability to prepare meat, poultry and fish dishes using the frying method of cooking.
- Demonstrate ability to identify equipment in the kitchen, including all refrigeration equipment, fixed equipment, cooling equipment, hand tools, and appliances.
- Duties and Functions of Storeroom
- Demonstrate knowledge of the safe cleaning and maintenance of all equipment, appliances, and hand tools.
- Demonstrate knowledge of proper storage techniques and maintain proper storage temperatures of food products.
- Demonstrate proficiency in preparing purchase orders and inventory sheets.
- Demonstrate proper cleaning and sanitizing of surfaces
- Food Safety & Sanitation
- Demonstrate knowledge of techniques for service personnel including menu knowledge.
- Demonstrate knowledge of equipment commonly utilized during the production of baked goods.
- Demonstrate knowledge of regulated cooking and baking temperatures.
- Pastry Cook
- Roasting and Broiling
- Cold Meat Station
- Demonstrate knowledge in describing the process of fabricating various meats, poultry, and seafood
- Demonstrate knowledge to identify appropriate cuts/muscle of meat based on selected cooking techniques.
- Meat Preparation
- Demonstrate knowledge of equipment and glassware used for beverage preparation and service.
- Demonstrate the preparation, presentation and service non-alcoholic beverages to include coffees, teas and waters.
- Fried Foods
- Demonstrate ability to evaluate product quality and acceptability.
- Demonstrate proficiency in ordering, receiving, storing, rotating and issuing practices.
- Demonstrate knowledge of ovens and roasting/broiling temperature settings.
- Demonstrate knowledge in listing various applications for the use of meat by-products
- Vegetable Station
- Demonstrate proficiency date, tag, and rotate products.
- Demonstrate knowledge of the functions of various ingredients used in baked products.
- Demonstrate the proper training procedures for the dining room personnel.
- Demonstrate knowledge of local, state, and federal laws pertaining to the purchase and service of alcoholic beverages.
- Demonstrate ability to identify varieties of food and sundry products.
- Demonstrate knowledge the opening and closing procedures of a beverage operation.
- Demonstrate knowledge of roasting and broiling utensils.
- Demonstrate proficiency in broiling of meat dishes.
- Demonstrate knowledge of procedures for implementing internal beverage controls.
- Kitchen Familiarization
- Demonstrate knowledge of equipment identification.
- Demonstrate proper use and calibration of an instant-read thermometer
- Demonstrate proficiency in wok and stir fry cooking of meats, poultry, seafood and vegetables.
- Demonstrate a knowledge of 3-compartment sink set up
- Demonstrate ability to prepare raw vegetables and salads by washing, peeling, chopping, mincing, slicing
