The Cook III is responsible to manage all aspects of the food production according to the description and standards.
Binchotan Bar & Grille is where fireside cooking meets modern flair. At Fairmont Orchid’s hottest new restaurant guests explore the long-running creative culinary exchange between Hawai’i and Japan at our Traditional northern Japanese grill utilizing centuries-old practices of robatayaki: fireside cooking, grilled to perfection. Originating from Hokkaidō, Japan, robatayaki reflects the seafaring lifestyle: seasoned fishermen grilling up their fresh catch over the irori, or glowing white coals, served sizzling hot.
What you will be doing:
- 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 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
- 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