Cook
4 weeks ago
ESSENTIAL FUNCTIONS:
Responsible for food requisition storage, product rotation.
Prepare recipes in with Hotel’s standard recipes.
Receiving food requisitions checking for food products quality and amount.
Responsible for the care and cleanliness of kitchen equipment.
Inspect all refrigeration and dry storage for proper handling and rotation.
Report irregularities and defects in equipment and machinery to sous chef.
Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on cafeteria shelf.
Maintain sanitation and safety per standards.
Oversee incoming food product to ensure proper quality.
Source: Hospitality Online
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Cook
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Pastry Cook>
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Prep Cook>
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Prep Cook>
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Prep Cook
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Cook II
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Prep Cook
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Cook III
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