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First Cook

3 months ago

Vancouver, British Columbia, Canada Rosewood Hotel Georgia Full time



JOB TITLE:
COOK 1



DEPARTMENT:
CULINARY



REPORTS TO:
SOUS CHEF

OVERVIEW/BASIC FUNCTION:


Plan, prepare, set up and provide quality service in all areas of hot/cold food production to include all menu items, displays/ presentations of appetizers, entrees, side vegetable & potato dishes, sauce, stock, proteins and sandwiches in accordance with standards and plating guide specifications.

Maintain organization, cleanliness and sanitation of work areas and equipment.

RESPONSIBILITIES:

  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • Meet with Chef De Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete opening duties:
  • Set up work station with required mise en place, tools, equipment and supplies according to standards.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Chef De Partie/Sous Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
  • Start prep work and production of items needed for the day.
  • Record Daily Fridge/ Freezer temperatures in accordance to the HACCP.
  • Select, clean and prepare meat, seafood and vegetables.
  • Handle seafood according to HACCP/Provincial and Federal health regulations.
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
  • Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets.
  • Prepare all dishes following recipes and yield guides, according to department standards.
  • Inform the Chef De Partie /Sous Chef of any shortages before the item runs out.
  • Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests.
  • Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Assist Stewards in order to make clean up a more efficient process.
  • Breakdown work station and complete closing duties according to department standards:
  • Return all food items to the proper storage areas.
  • Rotate all returned product following the First In First Out system
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reachins/walkins, shelves according to HACCP.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and followup actions required with the Supervisor before leaving.
  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
  • All other duties as required.

QUALIFICATIONS:

- Experience: Minimum 2-3' years experience as a Line Cook at a 4 or 5 star hotel or restaurant.

- Education: High school diploma; culinary certification preferred.

- General Skills: knowledge of food handling (Food Safe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry skills.
-
Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and