Culinary Professional
4 weeks ago
Highgate Hotels is seeking a skilled Cook to join our culinary team. As a Cook, you will be responsible for preparing high-quality food items for our restaurants, room service, employee cafeteria, and banquets.
Key Responsibilities:- Maintain cleanliness and organization of all storage areas.
- Prepare and display buffet food items according to hotel standards.
- Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
- Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
- Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare all foods following hotel standard recipes.
- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Use Production Charts as specified by hotel's standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a 'Clean As You Go' policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed.
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift.
- Ability to withstand temperature variations both hot and cold.
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, saute, braising, roasting and par-cooking.
- Knowledge of herbs and spices and proper use of each.
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Culinary Professional
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Culinary Professional
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Culinary Professional
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Food and Culinary Systems Manager
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Culinary Expert Prep Cook
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Zaytinya Server
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