Two (2) to three (3) years' experience in a position with experience equivalent to a Cook II. Culinary Institution Certification strongly preferred. Ability to develop and maintain a pleasant and effective working relationship with staff and guests. Understanding and knowledge of safety, sanitation and food handling procedures. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. Skill in professional cooking, knife handling skills, and preparing a variety of foods. Performs other job related duties as assigned.Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers and all storage areas.Restocks all items as needed throughout shift.Follows recipes, portion controls and presentation specifications as set by the F&B Department.Schedules, trains & assists in the supervision of all subordinate cooks.Prepares dishes via grilling, cooking & sautéing.Prepares all food items as directed in a sanitary and timely manner.This position is responsible for the preparation of soups, sandwiches, entrees of a medium complexity. This position is responsible for creating daily specials, preparation of complex entrees.
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