cook

Description

Job Summary: An expert in operating cold and hot seafood bars, ensuring impeccable quality, flavor, and presentation of dishes. Key Highlights: 1. Experience in preparing cold and hot seafood dishes 2. Mastery of culinary techniques and quality standards 3. Management of mise en place and product freshness **Cold Bar Operations** * Portion and clean seafood (shrimp, octopus, fish), maintaining the cold chain at all times. * Prepare ceviches, aguachiles, and tostadas following standard recipes, carefully balancing acidity and spiciness. * Ensure cold dishes are presented impeccably, freshly prepared, and served at the optimal time. **Hot Bar Operations** * Master the technique for preparing and cooking tossed fish/seafood, precisely controlling grill or griddle heat levels. * Apply house marinades and rubs uniformly to ensure traditional flavor profiles. * Supervise that hot side dishes accompany the main dish at the correct temperature. Station and Quality Management * Perform complete ***MISE EN PLACE*** for both bars (sauces, chopped vegetables, tostadas, lemons). * Monitor raw product quality upon receipt; reject any ingredient failing to meet freshness standards. Maintain deep cleaning of grills, griddles, and chopping stations during and after service. Salary: $9,800.00 - $10,000.00 per month Benefits: * Professional development support * Option for indefinite-term employment contract Workplace: On-site employment