Auberge Resorts - - Responsibilities: Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant; Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day; Prepare determined mise en place for the day; Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage; Assists in supervision and/or training of other cooks
