Cook 3 Kitchen 1

Description

• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare and display buffet food items according to the hotel standards.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Assist in storage and rotation of food items according to hotel procedures.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Attend all hotel required meetings and trainings.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Use Production Charts as specified by hotel’s standards.
• Maintain a “Clean As You Go” policy.
• Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Follow all Health Department and Company regulations in regard to food and storage standards and safety.
• Know the location and operation of all fire extinguishing equipment.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Sign keys out and back in under supervision as needed.
• Maintain cleanliness and organization of all storage areas.
• Maintain a warm and friendly demeanor at all times.
• Practice safe work habits at all times to avoid possible injury to self or other employees.

Requirements

• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to cross-train in other hotel related areas.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Knowledge of herbs and spices and proper use of each.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Be able to work and support any position in the Kitchen that is in need of help as necessary.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking, etc.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance