The Cook masters all phases of kitchen operation, including preparation & presentation of high qualityfood at proper cost levels. He or She must maintainstandards 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 tosafety and sanitation of the work area and cooking utensils.
- Follows hotel’s standard recipes for all dishes to insure portioncontrol 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 tocome 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 towaste.
- Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
- Entails good communicationskills: communicate with other staff and be able takefood orders properly. Alsomust be capable toprofessionally communicatewith hotel guests for additionalservice.
- During slow periods (downtime), must be able to assistwith 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
- Additionalduties from hotel manager will be assigned as necessary
