The Westin Hapuna Beach Resort Meridia Cook II

- Prepare all restaurant, cafeteria and banquet hot/cold items including, but not limited to: roasted, grilled, steamed, blanched and fried meats/starches/seafood/vegetables etc.

- Inform head cook or sous chef of any excess items that can be used in daily specials or elsewhere.

- Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.

- Inform the Sous Chef of any shortages before the item runs out

- Direct and assist stewards in order to make clean-up a more efficient process.

- Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications.

- Check produce, meats, seafood etc. daily for freshness and ensure proper storage and rotation of all food products.

- Setup, prepare and breakdown station for restaurants and banquets.

- Prepare and submit requisition; receive food items daily.

- Complete all assignments in a timely fashion.

- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

- Assist with line and cooler checks for expired dates, labelling and proper storage of food items in designated kitchens.

- Read order tickets and BEO to prepare hot/cold food in a timely fashion as specified and according to standard.

- Complete opening duties:

- Set up work station with required mise en place, tools, equipment and supplies.

- Inspect the cleanliness and working condition of all tools, equipment and supplies.

- Check production schedule and pars.

- Establish priority items for the day.

- Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.

Turn off all equipment not needed for the next shift.

23. Carry out any other duties as required by management.

24. Communicate guest requests to chef or lead cook. - Assist with inventories as scheduled.

- Assist in plating up Banquet hot meals as assigned.

- Follow maintenance program and cleaning schedule.

- Perform duties in other areas of Kitchen as assigned.

- Work at off-premise functions.

- Research new menu items.

- Attend designated meetings.

- Engage in guest interaction during banquet events.

- Prepare and present menu items to the highest of standards consistently when stationed in Manta PM.

- Exhibit creativity and awareness of current culinary trends utilizing advanced plating/presentation techniques when creating specials in Manta PM.

- When working in bakeshop:

* Abilitytousekitchen toolsefficientlyandsafely;knife,peeler,canopeners,etc.

* Abilitytooperatekitchenequipmentefficientlyandsafely;grills,stoves,ovens,steamers,meat slicers or grinder, mixers, warmers,etc.

* Ability to use thetelephone.

* Carts, food warmers,wagons

* Mustbeabletoverballycommunicatetorestaurantstafftoclarifyandexpediteorders.

* Mustbeabletoverbally communicatetoculinarystaff underhis/herdirection.

* Ability to write recipes andrequisitions.

* Ability to communicate over thephone.