Complimentary Breakfast Cook ("Cocinero de Desayunos")

Complimentary Breakfast Cook

POSITION PURPOSE

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Set up complimentary breakfast areas. Pull necessary stock and indicate on pull sheets for processing of all inventories used. Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils. Polish all glass, plates, and stemware. Place food product out in an appetizing and appealing manner.
• Greet all guests arriving and ensure all guests entering are allowed access. Familiarize new guests with the stations and offer any assistance.
• Clean up after guests are finished and prepare for arrival of new guests. Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables. Dusting of mirrors, artwork, computer, desk, fax machine, and display tables. Cleaning of windows, sweeping of patio, cleaning of trash from guests in landscaping around patio. Clean all walls and entry doors. Clean highchairs.
• Break down all stations and return dirty dishes to kitchen. Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift. Clean refrigerator, start dishwasher, clean kitchen floors, and clean cart while placing clean bus tubs.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), pos