JOB TITLE: Cook REPORTS TO: Kitchen Supervisor

POSITION SUMMARY:

Prepares and makes the presentation of all dishes in assigned area.
Ensures that guests receive efficient service and high quality dishes.
Gains experience in all sections of the kitchen and ensure hotel and legal requirements are maintained at all times.
Delivers excellent guest service with an informed friendly and effective approach.

DUTIES AND RESPONSIBILITIES:

Knows the preparation and service of all dishes on hotel menus.
Prepares and presents dished on hotel menus according to guest requirements.
Ensures delivery of service in the work area to meet forecasted demand.
Maintains portion control guidelines in order to ensure the profitability of kitchen.
Checks and records temperature of food in storage area as directed to ensure statutory requirements are met and report any variances if any and be immediately rectified.
Ensures food materials are stored correctly and rotated to meet company and legal requirements.
Monitors and keeps food wastage to a minimum.
Maintains high standards of working practices in terms of personal appearance and safe and hygienic working practices.
Assists with the training of and supervise other member of the kitchen brigade.
Assists with quality control and menu planning when appropriate.
Practices the correct and safe use and care of all kitchen equipment.
Reports all damage, hazards and wear and tear occurring within work areas.
Ensures all security and control procedure are laid down and strictly adhered to.
Assists with various cleaning duties as required.
Knows the product cost and kitchen gross profit targets.
Assists with the ordering of food materials as required following company procedures.
Delivers consistently superior guest service.
Knows and strictly observe Food Safety regulations and requirements.
Attends training when required.
Knows and strictly observe Health and Safety and Fire procedures.
Knows and complies with hotel rules and regulations as identified in the Company Handbook.
Fills in for absent staff as needed.
Understands that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.
Works closely with other departments that are essential to ensuring a positive guest experience.
Assists other departments wherever necessary and maintain good working relationships.
Performs other duties and responsibilities as may be required by the Management from time to time.

PREREQUISITES:

Knowledge of kitchen equipment. Knowledge of Basic Culinary or Cooking skills. Respect for the instructions given by Supervisor and Management.

EDUCATION:

College graduate or equivalent. Culinary studies or certifications.

EXPERIENCE:

Previous experience working as Chef de Partie or Cook in a Hotel or Restaurant for at least 5 years.

Cook (Palau)