Kalahari Resort – Pocono Mountains – Culinary Pastry

– The participant will gain a clear overview of the resort’s operations, clientele, and niche in the marketplace. The participant will learn the scope of the resort’s activities, the history, organizational mission and objectives as well as the significance of the division of departments. The participant will begin acclimating to the U.S. with help from mentors and colleagues. | – Learn host company essentials of maintaining a clean training environment; correctly following recipes, testing cooked food, investigating and resolving complaints regarding food quality or service, scheduling and receiving F&B deliveries, monitoring food preparation methods, and tracking budgets and payroll records to ensure that expenditures are authorized and budgeted. | – The participant will: • Assist with the plan, prep, set up and provide quality service in all areas of restaurant production; • Assist with the display and presentations of all items designated by the restaurant Chef for service • Check the quality of raw and cooked food products; Monitor sanitation practices • Check the quantity and quality of received products • Order or requisition food and other supplies • Assist with the Inspection of supplies, equipment, and work areas to ensure conformance to established standards • Assist with how food should be presented, and create decorative food displays • Assist cooks and other workers in the preparation, cooking, garnishing, and presentation of food; Estimate amounts and costs of required supplies • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. • Completion of paperwork • Observation of ordering process • Controlling food and supply costs. • Participate in training classes, Daily Promise shift meetings, F&B meetings, and Manager Meetings when requested. | – The participant will: • Adhere to HACCP (Hazard Analysis and Critical Control Point) guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. • Set up station and complete all station prep consistent with written recipes in an efficient manner • Communicate with sous chef and other coworkers regarding prioritization of orders • Keep station properly stocked and cleaned during shift. Practice “Clean as you go” theory • Participate in a Team Environment helping coworkers with completion of all assigned tasks • Communicate efficiently with management any issues relating to station readiness • Maintain food safety and sanitation procedures according to Health department standards and Kalahari policies and procedures. • Calculate figures amounts such as proportions, percentages, area, circumference, and volume. • Perform station quality checks at designated times and inform management of any deficiencies • Use proper product rotation procedures. (FIFO) (HACCP) • Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail. • evaluate and select among alternative courses of action quickly and accurately • All other duties as assigned