Biltmore Hotel – Culinary Kitchen Rotation

Culinary Kitchen rotation: | The participant will have the opportunity to continue training in Garde Manger or the Cold Kitchen. Knowledge of this kitchen is essential for a culinary career as it promotes direct relationships with key staff in the kitchen, stewarding, purchasing and storeroom areas. The participant will learn and improve the knowledge and skills related to the ability to prioritize, organize and follow through, perform well under pressure of meeting production schedules and timelines for | guests’ cold food orders, transport cases of received goods to assigned kitchen stations and pots and pans of food from storage/prep areas to the serving line and ability to use all senses to ensure quality standards are met. | The participant will shadow and observe a team member perform the following tasks: | – Maintain and strictly abide by states sanitation/health regulations and requirements | – Monitor the quality of specified products received from suppliers and ensure compliance with Restaurant standards | – Start prep tasks and production of items needed for the day | – Select, clean, and prepare fruits and vegetables | – Produce salads, fruit/vegetable/cheese/meat mirrors, trays and center pieces | – Maintain proper storage procedures | – Prepare and produce cold menu items | – Collaborate with Kitchen Staff wherever required to ensure optimum service