Vacancy: Cook

Job Description

Main Purpose of the Job

As a line chef, you would be working on a variety of stations in a high volume kitchen environment. You shall be responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.

• Reports To:  Executive Chef

Summary of Responsibilities

• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.


• Able to produce quality product in a timely and efficient manner for the guests or staff.


• Responsible to maintain cleanliness, sanitation at the assigned work area.


• Responsible for preparing and cooking all food items by the recipe and to specification.


• Prepare ingredients for cooking, including portioning, chopping, and storing food.


• Prepare all menu items by strictly following recipes and yield guide.


• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.


• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.


• Slices, grind and cooks meats and vegetables using a full range of cooking methods.


• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.


• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.


• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.


• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.


• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.


• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.


• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.


• Check and ensure the correctness of the temperature of appliances and food.


• Serve food in proper portions on to correct serving vessels and plates.


• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.


• Maintain correct portion size and quality of the food to the hotel's standards.


• Minimize waste and maintain controls to attain forecasted food cost.


• Review status of work and follow-up actions required with the Head Cook before leaving.

Date Required: Current

Required Skills or Experience

Prerequisites

• Excellent understanding of various cooking methods, ingredients, equipment and procedures.


• Able to work in a fast-paced environment with speed and quality.


• Great personal hygiene and grooming standards.


• Should be able to communicate, read and write clearly and effectively.

Education

• High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.


• Must have Local Health Department food certificate

Experience

• One to five years of minimum previous experience required in a high volume kitchen or full-service hotel.