Pantry Person

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.