Prep Cook - Belaire Lounge

Job Description

JOB REQUIREMENTS

To include but not limited to:

Providing and maintaining high-quality standards and procedures in preparing and serving all food.

Maintaining solid knowledge of all food products and being able to skillfully apply culinary techniques.

Responsible for preparation of all aspects of restaurant foods, hot and cold; including banquets and special events.

Ensuring that all food quality meets specifications and guarantees.

Maintaining a solid knowledge, understanding, and preparation of base sauces, stocks, and soups.

Regularly restock all kitchen supplies and food items required for service.

Properly labeling and dating all products to ensure safekeeping and sanitation.

Maintains cooling logs using a 6-hour cooling process.

Keeping the kitchen, a clean, safe, and sanitary environment in which to work; making sure all kitchen sanitation standards are met.

Assisting the Chefs in all health, safety, and sanitation procedures.

Assisting in lowering all food costs and waste.

Ensuring all products are rotating on a first-in, first-out philosophy.

Ensuring all requisitions are processed properly and placed in the designated area.

Assisting as needed in execution of service.

Maintains a solid menu knowledge and attention to detail with plate presentation.

Maintaining a high level of professionalism.

Working as a team, assisting all guests’ and employees’ needs and inquiries.

Effectively communicating with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and or other employees.

Following all procedures and policies set forth by the company, division, and department.

Following all health and safety regulations.

QUALIFICATIONS: (Include equipment knowledge/use)

2 Years minimum experience in a similar position preferred.

Basic comprehension of English oral and written language

Ability to read and measure recipes.

Able to apply basic knife skills required for preparation.

Knowledge of weights and measures.

Exhibits a basic knowledge, understanding, and application of various cooking techniques.

Basic knowledge of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.

Experience with the interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam, and extreme temperatures.

Exposure to hazardous cleaning chemicals.

Ability to lift to 50 pounds.

Ability to maintain a clean and organized work environment.

Knowledge of health, safety, and sanitation rules and regulations.