What are the responsibilities and job description for the Seasonal Banquet Cook position at Westfield?
The Banquet Cook is responsible for performing a variety of commercial kitchen duties including setting up workstation, prepping food, cooking, cleaning, stocking at various / assigned office locations including organization's facilities. The role prepares food to the exact specifications of the Chef. The role works as part of a culinary team under the supervision of a chef or kitchen manager and supports food preparation, cooking, plating, and maintaining a clean and organized work environment.
- Performs Banquet Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
- Cleans station and assists with kitchen cleanup including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.
- Assists in operating dish machine when necessary.
- Prepares ingredients by washing, chopping, and measuring them according to recipes and menu requirements.
- Assists with the overall food preparation process, including peeling, cutting, marinating, and seasoning.
- Plates and garnishes dishes to enhance their visual appeal.
- Pays attention to details such as proper portioning, arrangement, and use of appropriate garnishes.
- Assists in maintaining a clean and organized kitchen workspace.
- Adheres to hygiene and sanitation standards, including proper food handling, storage, and cleaning of utensils, equipment, and work surfaces.
- Manages cooking times efficiently to ensure timely delivery of orders.
- Coordinates with other kitchen staff to ensure a smooth workflow and timely execution of dishes.
- Monitors the quality and freshness of ingredients used in food preparation.
- Takes proactive measures to maintain food quality and consistency.
- Assists in monitoring and replenishing kitchen supplies, ingredients, and inventory.
- Notifies the appropriate person when supplies need to be ordered.
- Collaborates with other members of the culinary team, including chefs, sous chefs, and kitchen staff, to ensure effective communication, teamwork, and smooth kitchen operations.
Qualifications
