Bistro Cook

Bistro Cook

Summary:

Prepare, season and cook dishes such as soups, meats, vegetables, or desserts. Keep track of kitchen line supplies as well as in assisting with menu planning (specials).

Essential Duties & Responsibilities:

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing with utensils, thermometers.
• Weigh, measure, and mix ingredients according to recipes approved by the franchise and owner/operator, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food in a timely manner.
• Wash, peel, cut and seed fruits and vegetables to prepare for consumption.
• Consult with management staff to assist in planning menus (special events) taking into consideration factors such as costs and labor involved.
• Periodically inspect and clean food preparation areas such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills and roasters.
• Comply with local, state and federal health code mandated guidelines.
• Maintain cleanliness of the kitchen area per local health codes.

• Performs miscellaneous job-related duties as assigned

This hotel operates seven (7) days a week, twenty- four (24) hours per day. All employees both management and hourly must realize this fact and be willing to hold a flexible schedule that includes: nights, weekends and holidays

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