Cook I

Set up workstation with required mise en place tools equipment and supplies.

• Inspect the cleanliness and working condition of all tools equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Supervisor of any supplies that need to be requisitioned for the days tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guides.
• Inform the Sous Chef of any shortages before the item runs out.
• Inform F&B service staff of 86d items and amount of available menu items / special dishes throughout the meal period.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Breakdown work station and complete closing duties :

Return all food items to the proper storage areas.

• Rotate all returned product.
• Wrap cover label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas reach-ins / walk-ins and shelves.
• Return all unused and clean utensils / equipment to the specified locations.
• Ice down hot items from the steam table so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Assist with inventories as scheduled.
• Assist in plating up Banquet meals as assigned.
• Work at off-premises functions.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty dirty pots and pans to the pot wash station.
• Assist Stewards in order to make clean up a more efficient process.
• Perform duties in other areas of Kitchen as assigned.
• Adhere to all hotel environmental policies and initiatives
• Follow kitchen policies procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Actively share ideas opinions and suggestions in daily shift briefings
• Attend designated meetings.
• Maintain regular and predictable attendance
• Other duties as assigned

Qualifications :

• Previous experience in the Culinary field required
• Experience in Garde Manger Hot Kitchen Banquet Kitchen in a 4 or 5 Diamond Hotel preferred
• Advanced Knife skills
• Diploma or Certification in a Culinary discipline an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively as part of a team and also under minimal supervision
• Ability to focus attention on guest or employee needs remaining calm and courteous at all times
• Must be able to work flexible shifts including mornings evenings weekends and holidays
• Ability to verbally communicate effectively with co-workers in English
• Reading writing and oral proficiency in the English language
• Pushing pulling bending stooping upward reaching
• Ability to read BEO for banquet functions
• Ability to cook on carving station pasta omelet and stir fry stations
• Ability to cut trim and bone meat prior to cooking
• Ability to wash peel cut and shred fruits and vegetable to prepare them for use
• Ability to bake broil sauté and steam meats fish vegetables and other foods
• Ability to measure and mix ingredients according to recipes
• Must possess high-quality standards.
• Ability to have a positive relationship with other departments

Additional Information :

What is in it for you :

• Hourly rate : USD $28.00 per hour
• Discounted hotel rooms and food & beverage rates to employees at our sister properties around the globe.
• We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities like Planet 21 and WATCH

Accor is proud to be an Equal Opportunity Employer EOE / M / F / V / D.

We provide an environment of trust respect and integrity.  A home away from home.  Where diversity and inclusion are celebrated. Privacy and personal information are protected. Through Accors Employee Value Proposition we ensure fair treatment and a workplace free from discrimination & harassment.

Our commitment to Diversity & Inclusion :

We are an inclusive company and our ambition is to attract recruit and promote diverse talent. We commit to a future where diverse identities are celebrated and equitable and inclusive practices are woven into the fabric of everything we do as an organization.

Remote Work : No

Employment Type : Full-time

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills

Experience : years

Vacancy : 1