Cook

The Cook masters all phases of kitchen operation, including preparation & presentation of high quality food at proper cost levels. He or She must maintain standards of sanitation, cleanliness, and safety for all kitchen staff.

Responsibilities

• Maintains good personal appearance at all times; wear proper uniform and name tag as prescribed by the hotel.
• Must understand and follow all health codes pertaining to safety and sanitation of the work area and cooking utensils.
• Follows hotel’s standard recipes for all dishes to insure portion control and uniformity of quality and taste.
• Understands proper preparation technique, memorizes certain recipes to ensure consistency and knows how to time dishes when they all have to come out at once.
• Understands the importance of presentation: must confirm all dishes are plated in a professional and appealing manner.
• Must be able to cook in bulk without generating waste.
• Must be able to use commercial kitchen equipment.
• Reviews or checks the work of kitchen staff to ensure conformance to hotel standards.
• Must be able to handle multiple orders and any special request: Multitask.
• Maintains the kitchen’s inventory and keeps it organized, ordering just enough to make sure necessary ingredients are always on hand without any going to waste.
• Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
• Entails good communication skills: communicate with other staff and be able take food orders properly. Also must be capable to professionally communicate with hotel guests for additional service.
• During slow periods (downtime), must be able to assist with deep cleaning kitchen area as well as restaurant area.
• Ensures proper storage for safety and space efficiency.
• Maintains security and safety in kitchen and dumpster area at all times
• Additional duties from hotel manager will be assigned as necessary