Cook A

Description

Job Profile: Cook A **Purpose of the Position:** Responsible for preparing and supervising the hotel's food offerings (breakfasts, lunches, dinners, buffets, and events), ensuring quality, flavor, and accurate execution of recipes according to hygiene and operational efficiency standards. **Competencies and Professional Experience:** * **Education:** Studies in Gastronomy, Culinary Arts, or equivalent verifiable work experience. * **Experience:** Prior experience in hotel or high-volume restaurant kitchens, with proficiency in banquet service and buffet stations. * **Technical Knowledge:** * Proficiency in cooking methods, knife handling, and hygiene certifications (e.g., H Certification or similar). * Ability to interpret technical sheets and perform basic recipe costing. * Skill in organizing *mise en place* for multiple simultaneous services. **Skills and Aptitudes (Soft Skills):** * **Collaborative Leadership:** Ability to respectfully and efficiently guide the kitchen team (Cooks B, C, and assistants). * **Time Management:** Agility in responding to breakfast demand and timely setup of social events. * **Problem Solving:** Proactive attitude to handle service-related contingencies without compromising dish quality. **Key Responsibilities:** * **Culinary Execution:** Prepare à la carte meals and event menus following the brand's presentation standards. * **Buffet Supervision:** Ensure buffet stations remain well-stocked, clean, and at correct temperatures. * **Supply Control:** Monitor inventory in their area, prevent waste, and report supply needs to the Executive Chef. * **Hygiene:** Maintain their workstation in compliance with current food safety regulations. Employment Type: Full-time Salary: Starting at $9,800.00 per month Benefits: * Complimentary uniforms * Grocery vouchers Work Location: On-site employment