Summary:
The Cook is responsible for preparing food items according to standardized recipes for all Food & Beverage outlets and functions. The role ensures food quality, cleanliness, sanitation, safety in the kitchen, and cost-effective operations.
Key Responsibilities:
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Prepare all food items to brand or property standard recipes, ensuring an appealing and appetizing product.
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Serve food promptly and efficiently, maintaining high standards of quality, presentation, and cleanliness.
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Prepare and display food for buffets and banquet events per Banquet Event Orders (BEOs).
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Ensure food and station preparations are completed before service begins to ensure smooth operations.
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Operate and maintain kitchen equipment in compliance with safety and sanitation standards.
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Assist with storage and proper rotation of food items to minimize waste.
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Follow all food safety and workplace safety standards, including compliance with certification requirements (e.g., Food Handlers, Safety).
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Be knowledgeable of fire safety equipment and procedures in the kitchen.
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Adhere to hotel policies and procedures.
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Work collaboratively with kitchen and service staff to ensure smooth operation during meal periods.
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Communicate effectively with guests, team members, and management.
