Cook B

Description

Job Summary: Responsible for dish preparation and presentation, compliance with hygiene standards, and maintenance of the work area, with knowledge of cooking techniques and sauces. Key Highlights: 1. Dish preparation and presentation in hotel 2. Cold and hot kitchen operations, fine cutting techniques, and sauce preparation 3. Ability to withstand intensive work and manual dexterity Main Responsibilities: 1.- Responsible for dish preparation and presentation. 2.- Complies with hygiene standards and established hotel protocols. 3.- Prepares and presents food for service. 4.- Responsible for keeping their work area clean. Primary Tasks: 1.- Actively participates in the hotel's current environmental management plan and energy-saving plan, as authorized by the Maintenance Department. 2.- Appropriately follows up on preventive and corrective recommendations. 3.- Prepares complete mise en place and presents food without defects. 4.- Stays informed about and participates in risk prevention measures and environmental protection initiatives; understands products and services to provide information during any sales opportunity. Knowledge: Basic knowledge of mother sauces and their derivatives. Knowledge of fine cutting techniques and cooking terminology. Proficiency in cold and hot kitchen operations for the current menu. Basic buffet preparation. Skills: Manual dexterity. Ability to withstand intensive work. Capable of supervising other staff members. -Requirements- Minimum Education: Upper secondary education – General High School Diploma Less than 1 year of experience Age: between 18 and 40 years Keywords: chef, cook