General Cook 1 Valhalla Hotel
3 weeks ago
**General Cook 1**
***
As a member of the kitchen team General Cook 1 is an experienced and versatile lead cook who is familiar with all areas of kitchen operations and production. They assist in leading the daily operations and can step in and lead daily operations in the Kitchen in the absence of a Manager. As a lead cook the General Cook can be assigned any task and monitors the production standards and product quality of other cooks to ensure efficient service and that production standards are met. They are focused on providing exceptional service and creating memorable dining experiences for all guests by ensuring all food items are ready on time and ensuring quality control as through strictly following recipes and production standard. They ensure an exceptional guest experience by assisting in the efficient operation and production to ensure a pleasurable and memorable experience for each guest that drives guest loyalty and return business.
**KEY RESPONSIBILITIES**
**_ Reporting to the Executive Chef or their designate, the General Cook 1 will:_**
- Organizes the daily BEO’s and ensure prep and production for all item are undertaken
- Provide quality control and timely production of all food preparation.
- Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables and farinaceous products.
- Assist with duties such as ordering, inventory, costing, waste control, and training
- Experienced in the operation of all kitchen equipment
- Strong knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish and vegetable products. Must be able to prepare soups and stocks as per specifications.
- Prepare dishes for guests with food allergies or intolerances, or special requests
- Assist the Chef in Financial controls by ensuring good productivity using only the necessary labour. Exercise food cost controls by reducing wastage through monitoring production.
- Consult daily with the Chef concerning menus, specials, Banquets, special events and quantities to be produced and served, reports of any big quantities left over.
- Able to prepare and cook full course meals, individual dishes and other food items independently or as part of a team.
- Ensures that timely, high quality service is achieved, and prep levels are met and ready for the next service
- Takes a leading role in ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized and takes the lead on shift in directing that these activities occur
- Demonstrates leadership by setting an example to fellow associates in terms of job competence, organization, knowledge, and professionalism.
- Identify and communicates any problems or areas of concern that arise and immediately reports them to the Chef or Sous Chef
- Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils. ensure quality and consistency of food, and attractive plating while limiting waste
- Knowledge of specialized cooking equipment and food safety practices, safely prepare dishes for customers with food allergies or intolerances
- Experience in fast paced kitchen, able to multi task.
- Ability to react quickly and adapt to different situations
- Experience in high volume prep
- Flexibility in working different areas of a hospitality kitchen; banquet functions, prep, line cook, fine dining, pastry, hot and cold sides
- Respond to all guest inquiries, requests and concerns ensuring 100% guest satisfaction
- Conduct on the job training to new associates as required
- Maintain a friendly, professional and productive working relationship with co-workers and management from all departments
- Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses,
- Ensures all Personal Protective Equipment is worn as required
- Attend and participate in all staff meetings
- Cooperate with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction;
- Perform any other duties as assigned by the Manager.
**ENVIRONMENTAL FACTORS**
- Hotel and Hospitality Kitchen environment
- Work varying shifts (morning, afternoon, evening, weekends and holidays);
- Working in busy hotel kitchen environment;
- Prolonged periods of standing and/or walking during peak operation periods;
- Moderate to heavy level of physical effort;
- A fast paced and ever-evolving industry with high demands to perform;
- Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
- High level of sensory attention: sight and hearing.
- Manual dexterity required to use kitchen equipment.
- Interacts and communicates with hote
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