To prepare food items as assigned by the Chef De Cuisine, Sous Chef, and Chef De Partie, provide courteous, professional, efficient and flexible service consistent with the Company Standards Policies and Procedures in order to maximize guest satisfaction.
1. To prepare food items according to the standard recipes in the outlet manual.
2. To minimize waste of all food items
3. To collect food requisitions from the Commissary kitchen as directed.
4. To breakdown work station at the end of meal periods and store the food away properly.
5. To ensure and maintain in the kitchen high levels of cleanness at all time.
6. To work in any section of the kitchen when necessary or as requested by the Sous Chef, Chef De Partie or Demi Chef.
Resume Keyword Practices to Avoid
We’ve established that using resume keywords throughout your application boosts your chances of a human hiring manager seeing it.
However, be careful not to overdo it.
Packing your resume full of keywords is almost as bad as not including any at all.
Don’t forget that a real person will (hopefully) see your resume at some point. So use natural language that engages that person.
Tip
Make sure you balance hard skills vs soft skills on your resume to show you’re a rounded candidate.
Otherwise, they’ll think you’re either a bad writer — which indicates your communication skills aren’t good — or assume you’re trying to beat the ATS, making you seem dishonest.
Dishonest Keywords
It’s tempting to simply include all of the keywords you see in a job posting on your resume to maximize your chances of getting past the ATS.
But hiring managers are going to be suspicious if they see a resume that’s too perfect.
And even if you make it through to the interview, expect to be pressed with some tough questions about your skills.
Stick to the abilities and qualifications you actually have. Adding skills you lack will waste everyone’s time.