Restaurant Cook

Prepare all food items for the hotel outlets, adhering to standardized recipes, and maintaining all sanitation, health, and personal hygiene standards. This role requires a strong commitment to food safety and quality.

• Essential Responsibilities:
• Prepare food items for customers using quality methods in a timely and consistent manner.
• Measure and mix ingredients according to recipes, using various kitchen utensils and equipment (blenders, mixers, grinders, slicers, tenderizers).
• Operate large-volume cooking equipment (grills, deep-fat fryers, griddles).
• Set up work stations with the necessary ingredients (mise en place) to support all functions.
• Adjust thermostat controls to regulate temperatures of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards.
• Verify that prepared food meets quality and quantity requirements.
• Perform all other duties as assigned by management.

• Physical Demands:
• Work primarily indoors in moderate temperatures, but must be able to work in extreme temperatures (freezers -10°F, kitchens +110°F) for up to an hour or more.
• Stand and maintain mobility for up to four hours.
• Maneuver between functions and departments in a timely manner.
• Lift up to 45 lbs. as needed.
• Push and pull carts and equipment weighing up to 250 lbs.
• Perform various physical tasks including grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing.
• Demonstrate visual acuity (smelling, tasting, and seeing to assess product quality and detect emergencies).
• Maintain continuous communication with staff, guests, and supervisors (talking and hearing).
• Demonstrate the ability to perform near and color vision, and depth perception.
• Work with hands for various tasks including picking, pinching, typing, and carrying out substantial wrist and hand movements.

• Qualifications:
• High school diploma or equivalent.
• Minimum of 2 years of cooking experience, preferably in a high-volume setting.
• Food Handler's certification required.
• Ability to speak, read, write, and understand the primary language used in the workplace.
• Excellent communication skills (verbal and written).
• Strong customer relations skills.
• Detail-oriented with outstanding organizational and communication skills.
• Basic computer skills.
• Basic computational ability.
• Experience with various cooking procedures and methods (grilling, baking, boiling, etc.).
• Ability to effectively deal with internal and external customers with patience, tact, and diplomacy.
• Self-motivated and able to work independently.
• Ability to use cutting tools, cookware, and bakeware.

• Food Handlers certification required.
• Regular attendance in conformance with the standards.
• Maintain a neat, clean, and well-groomed appearance.

• Minimum 2 years cooking experience, preferably high volume.
• Strong communication skills, both verbal and written.
• Experience in using cutting tools, cookware, and bakeware.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.).
• Good leadership capability and customer relations skills.
• Basic computer skills and computational ability.