Pm cook

ESSENTIAL FUNCTIONS

• Provide fast, friendly professional and responsive customer service to hotel and restaurant guest and staff
• Prepare food in accordance with productivity, health and safety standards, cost controls and forecast
• Ensure recipes are properly prepared per standard while maintaining portion control and minimizing waste
• Oversee and enforce food specifications, portion control, recipes and sanitation
• Adhere to all applicable brand standards regarding Food and Beverage service
• Enforce safety procedures and cleanliness standards throughout kitchen
• Maintain cleanliness and maintenance of kitchen and equipment
• Set up and organize catering functions according to plan
• Interact with guests to obtain feedback on product quality and service levels
• Maintain knowledge of all menu items and composition
• Maintain cleanliness of kitchen
• Assist with the set-up of the kitchen line.
• Assist with restocking of supplies as needed
• Communicate effectively with Management and other Team Members
• Perform other duties and special projects assigned

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES :

• Must be able to understand, read, write and speak English to effectively communicate with Team Members and Guests and to work with required recipes and menus etc.
• Must adhere to all health and safety standards.
• While performing the duties of this job, the employee occasionally works near moving mechanical parts and must be able to effectively utilize kitchen equipment and utensils that require focus and skill.
• Must maintain a neat and professional appearance upholding Company appearance standards at all times.
• Must be able to apply commonsense understanding in carrying out instructions
• Must be available to work a flexible schedule including days, nights, weekends and holidays
• Must be able to work without constant supervision.

PHYSICAL DEMANDS :

• While performing the duties of this job, the employee will be required to stand on hard surfaces and be exposed to warm temperatures for long periods of time;
• use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms;

and stoop, kneel, crouch, or crawl.

The employee routinely is exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and oven;

is required to walk, balance, talk, hear, taste and smell.

• Must regularly be able to carry and lift items in excess of 25 pounds without assistance.
• Must be capable of effectively using close vision, distance vision, close and distant hearing, color vision and sense of smell and taste.

QUALIFICATION STANDARDS :

• High School Diploma or equivalent is required.
• One year or more culinary experience in a hotel or restaurant preferred.
• Must have excellent customer service skills
• Must obtain food Handler’s Certificate within 30 days of hire.
• Must obtain ServSafe certification within 30 days
• Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.

Last updated : 2024-11-23