Cook II

Cook II. Primary Duties: Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets. Ensuring proper set up for the section allocated or the department allocated during the shift. Ensuring the proper baking of breads, Viennoiseries & muffins. Capacity to plate desserts offers for all departments within the F&B division including Banquets events. Must be able to read menus and orders to estimate proper quantity of food preparation. Set up station in accordance to the business level and keep stocked for service. Cook, season and plate up food in accordance to the recipe and the standards. Comfortable with meat temperatures and proficient with cooking techniques. Autonomous and fast worker to handle heavy production of food for all outlets. Be able to handle a station on its own. Be able to serve guest from an action food station and provide a good customer experience. Perform a stock take when required. Be able to produce the dish required within standard times. Must be able to perform under pressure. Must be able to follow a fiche technique. Secondary Duties: Support the Sous chef if required and overview the kitchen porters duties. Support Cook III in their daily duties and overview of their scope of work. Assists in supervision and instruction of subordinate cooks and service workers. May overview shifts in absence of cook I. May be in charge of overviewing receiving of goods for the kitchen. Overview and Assist cleaning of the kitchen. Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s. Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31. Must work following proper steps to ensure compliance with local Health Department Authority. Good control of HACCP measures and process in place in the kitchen. Good knowledge of the HACCP flow chart in place within the property.

Responsibilities

Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets; Ensuring proper set up for the section allocated or the department allocated during the shift; Ensuring the proper baking of breads, Viennoiseries & muffins; Capacity to plate desserts offers for all departments within the F&B division including Banquets events; Must be able to read menus and orders to estimate proper quantity of food preparation; Set up station in accordance to the business level and keep stocked for service; Cook, season and plate up food in accordance to the recipe and the standards; Comfortable with meat temperatures and proficient with cooking techniques; Autonomous and fast worker to handle heavy production of food for all outlets; Be able to handle a station on its own; Be able to serve guest from an action food station and provide a good customer experience; Perform a stock take when required; Be able to produce the dish required within standard times; Must be able to perform under pressure; Must be able to follow a fiche technique; Support the Sous chef if required and overview the kitchen porters duties; Support Cook III in their daily duties and overview of their scope of work; Assists in supervision and instruction of subordinate cooks and service workers; May overview shifts in absence of cook I; May be in charge of overviewing receiving of goods for the kitchen; Overview and Assist cleaning of the kitchen; Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s; Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31; Must work following proper steps to ensure compliance with local Health Department Authority; Good control of HACCP measures and process in place in the kitchen; Good knowledge of the HACCP flow chart in place within the property

Requirements

Must have and maintain a professional appearance for our Luxury Hotel; Must be a team player and enjoy working on and with teams; Must have minimum 4 years for cooking experience including pantry, sauté, and grill in fine dining restaurant or luxury hotel; Good sense of taste and food presentation is a must; Strong technical and knife skills; Must be able to work under pressure; Pantry and line cook experience; Basic Math skills; Proactive approach when interacting with guest, co-worker or vendor; Must be legally eligible to work in the United States; Must have open availability

Nice to have

Culinary degree; Food handler certification

Benefits

ALL Heartists® program; preferential rates in hotels; exclusive discounts with partners (travel, gourmet, wellness, shopping)