The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I.
Brown’s Beach House is Fairmont Orchid’s signature AAA Four Diamond fine dining restaurant well known for incomparable Hawaii Regional Cuisine and a spectacular oceanfront setting. Our innovative cuisine draws from simple pure flavors of locally grown produce and a diverse variety of fresh seafood.
What you will be doing:
- Act as a leader, mentor, and project a positive influence in culinary
- 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 sauté and grill.
- Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients.
- 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