Banquet Cook

Understanding the timing of large events, communicate with Captains, fire food, plate ups, buffets , and work closely with the sous chefs in insurance of food preparation and execution goes seamlessly.  Ensure the highest level of food service and quality on a daily and consistent basis. Cooks and prep food items.  Minimum of 5 years of experience in a high-volume kitchen preferred (Hotel – Resort – Catering- Multiunit Restaurant)

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

• Supports an environment of high efficiency, quality and customer service. 
• Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. 
• Participates in preparation of food items
• Reads menu for food requirements. 
• Notifies manager of inventory shortages. 
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed
• Knowledge and understanding the use of variety of kitchen utensils and equipment’s. 
• Observes and tests foods being cooked accordingly and at the correct proper temperature.  
• Ensures proper portions of food onto serving plates is of high quality
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. 
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. 
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. 

RESPONSIBLE BUSINESS

• Participate in the preparation of, check and approve, food items prepared.      Ensure that all food is prepared in an attractive and appetizing manner.
• Check daily function sheets and prepare items accordingly.
• Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens. 
• May or perform other duties as assigned but is not limited to.
• Works with stewarding department to coordinate needs. 
• Seeks opportunities to improve satisfaction and immediately handles 
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner. 
• Prepares work area for next service period. 
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed. 

Qualifications (relevant experience, education and training): 

• Five years prior banque