Cook

4 weeks ago


Toronto, Canada Hyatt Regency Toronto Full time

Job Summary

Responsible for the preparation and cooking of food for the hotel

  • Job Title: 3rd Cook
  • Reports To: Sous Chef/Executive Chef
  • Department: Kitchen/Culinary
  • Work: 20-40 hours a week
  • Availability: Flexible, available over weekends

Qualifications

  • Minimum of 2 years cooking experience in a Hotel or related industry.
  • Post secondary degree in Culinary Arts
  • Ability to communicate effectively with all levels of guests, employees and management.
  • Good organizational and problem-solving skills.
  • Good oral and written communication skills.
  • Ability to lift weight up to 70 pounds.
  • Safe Food Handling certified.

Daily Tasks

  • Operating the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion.
  • Food is not to be issued without the proper bills, requisition, banquet contracts or authorization by management.
  • Communicates with other departments to plan production and co-ordinate activities.
  • Checks refrigerators for supplies.
  • Prepares banquet food ensuring they meet standards of quality, quantity, taste and presentation.
  • Carry out production as delegated.
  • Cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
  • Prepares and stores soups.
  • Heats, tastes and adjusts seasoning of and serves staff food.
  • Ensure that all MEP required is up to date prior to days off.
  • Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
  • Assists in controlling food costs by using up left over food and following procedures for storage and rotation.
  • Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
  • Cleans an assigned refrigerator, wiping down shelves and mopping the floor.
  • Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations
  • Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
  • To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.
  • Developing personal culinary style within the specifications of the hotel and its standards.
  • Practical emphases must be applied to organization, prioritization, attitude and commitment.
  • Be aware of the tasks of the 2nd Cook whereby information, experience can be absorbed strong with experience which will aid in promotion.
  • Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
  • Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operations.
  • Complete adherence to board of health regulations and food safe.
  • Perform other tasks as assigned by the Management.

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