Kitchen Line Cook

Summary:
The Cook is responsible for preparing food items according to standardized recipes for all Food & Beverage outlets and functions. The role ensures food quality, cleanliness, sanitation, safety in the kitchen, and cost-effective operations.

Key Responsibilities:

• Prepare all food items to brand or property standard recipes, ensuring an appealing and appetizing product.
• Serve food promptly and efficiently, maintaining high standards of quality, presentation, and cleanliness.
• Prepare and display food for buffets and banquet events per Banquet Event Orders (BEOs).
• Ensure food and station preparations are completed before service begins to ensure smooth operations.
• Operate and maintain kitchen equipment in compliance with safety and sanitation standards.
• Assist with storage and proper rotation of food items to minimize waste.
• Follow all food safety and workplace safety standards, including compliance with certification requirements (e.g., Food Handlers, Safety).
• Be knowledgeable of fire safety equipment and procedures in the kitchen.
• Adhere to hotel policies and procedures.
• Work collaboratively with kitchen and service staff to ensure smooth operation during meal periods.
• Communicate effectively with guests, team members, and management.