Mariah Wilcots

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

• Supervising kitchen staff and coordinating the food production process
• Weekly inventory counts. Acknowledge any discrepancies in variances
• Ensure compliance with Health & Safety and Food Safety regulations, adhering to both statutory and Gordon Ramsay Restaurants standards

• Coordinate, control, and manage all resources and commercial aspects to achieve the targets of the P&L.

• Manage the food margin effectively within the set targets

• Train Master Cooks, Cooks, Pantry Workers, and Helpers on job responsibilities
• Ensure requisitions are processed properly and placed in designated area
• Label and date all products to ensure safekeeping and sanitation
• Maintain knowledge, understanding and preparation of base sauces, stocks, and soups
• Ensure food quality is superior and correct any irregularities
• Communicate with management and service staff to fulfill and address any issues or needs requested by guests and employees
• Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items
• Prepare and administer kitchen schedule
• Assist Executive Chef by setting up goals and objectives that focus on profit, product, and people
• Track daily food costs.

• Maintain solid knowledge of all food products and skillfully apply culinary techniques
• Identify and safely use all kitchen equipment and apply advanced knife skills required for service
• Read, measure, and execute recipes; assist the Executive Chef, other Chefs, Bakers, and Helpers as needed in execution of production, ensure food quality is superior and correct any irregularities
• Communicates with management and service staff to fulfill and address any issues or needs requested by guests and or other employees
• Assist Executive Chef and Assistant Chef by monitoring food and labor cost, as well as purchasing, receiving, purveyor lists and inventory of all kitchen items
• Perform high level managerial tasks to include, projects, operational meetings, and business goals as requested
• Perform a variety of routine and non-routine assignments and daily functions in support of the assigned department.

• Maintain solid knowledge of food products and skillfully apply culinary techniques
• Identify and safely use kitchen equipment
• Restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Maintain solid menu knowledge and attention to detail with plate presentation
• Assist Master Cook, Pantry and Kitchen workers in execution of service
• Maintain solid knowledge, understanding and preparation of base sauces, stocks, and soups
• Communicate with management, chef, and service staff to fulfill and address any issue or needs requested by guests and employees.

• Prepare fresh ingredients for cooking according to recipes/menu
• Cook food and prepare top-quality menu items in a timely manner
• Test foods to ensure proper preparation and temperature
• Operate kitchen equipment safely and responsibly
• Handle, store and rotate all products properly using FIFO method.

• Prepare and execute food items required for all banquet events, including breakfasts, luncheons, dinners, and special parties according to Chef’s standards
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, controls, portion, and presentation specifications as set by the restaurant
• Assist in nightly sanitation of kitchen.

• Clean and stock line to ensure an efficient service
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, controls, portion, and presentation specifications as set by the restaurant
• Follow proper plate presentation and garnish set up for all dishes
• Maintain high standard and consistency of food quality and presentation
• Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions, and food terminology
• Handle, store and rotate all food products to maintain freshness
• Prepare prep lists
• Track and report food waste
• Stock inventory.

• To read and organize food tickets in a timely manner with precision
• To cook several proteins to correct temperature while using several different mediums including grill, flat top, and sauté pan
• To assist the Chef de Cuisine, Chef de Partie, and Executive Chef in Kitchen organization
• To follow all specifications to properly prepare food and set up hot or cold line stations
• To assist in inspecting the cleanliness of the floor, walk-ins, and kitchen stations
• To ensure foods are stored and served at proper temperatures and to rotate food in walk-in to minimize waste and spoilage.