Cook II

SUMMARY:

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items.


• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.


• Prepares daily requisitions for supplies and food items for production.


• Performs essential functions under minimal supervision.


• Participates in complex preparation and cooking of food.


• Assists in training Cook I.


• Assists the Junior Sous Chef/Sous Chef/Executive Chef with planning, coordination and other tasks as required.


• Reads and employs math skills to follow recipes.


• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor


• Keep floors dry and clean to avoid slip/fall accidents.


• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.


• Good working knowledge of accepted standards of sanitation.


• Good working Knowledge of FIFO ( first in , First out )


• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.


• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.


• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other team members.


• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.


• Ability to stand and to work continuously in confined spaces.


• Ability to perform duties within extreme temperature ranges.


• Ability to make Creative amenity for VIP in hotel / restaurant

WORK EXPERIENCE & EDUCATION REQUIREMENTS:

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.


• High school diploma or equivalent required. Culinary or Apprenticeship program preferred.


• Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.


• Food Service Sanitation certification preferred