Freestyle Cook I

Scope of Position

The primary function of the Cook I position is to prepare high quality food for the grab and go poolside restaurant. The Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurants items based on company specifications and function contracts. The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.

Position Requirements

• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Food Safety certification
• Must be flexible in terms of working hours.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Ensures adherence to the Hotel’s Code of Ethics.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Has a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Has a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing.
• Has a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Has a solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying.
• Has a solid technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowled