The Cook I is first level of line leadership in culinary. The Cook I is responsible for their area of operation and will implement and maintain the vision of the Chef.
What you will be doing:
- Act as a leader, mentor, and project a positive influence in culinary
- Assist Chefs in recipe creation, menu development, implementing standards, SOP鈥檚 and systems
- Independently create original recipes, do recipe and menu costing, and provide personalized culinary service to meet guest requests.
- Must be able to effectively communicate with external departments in a timely manner to support culinary functions.
- Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
- Cook meat, fish and poultry to proper temperature
- Display a working knowledge to emulsify cold or hot sauces/dressings
- Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation saut茅 and grill.
- Expedite (Expo) between waitstaff and kitchen to prioritize orders and assist in final dish preparation, ensuring accuracy and presentation
- Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care
- Must be able to read, write, understand and adjust recipes according to business levels
- Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- Participate in scheduled internal and external departmental meetings as required.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow all safety and sanitation policies when handling food and beverage
- Follow kitchen policies, procedures and service standards