- Ensure the preparation station and the kitchen are set up and stocked
- Prepare food for service such as chopping vegetables, cutting meat, and preparing sauces
- Report to the chef and follow instructions
- Clean prep areas and take care of leftovers.
- Stock inventory and supplies appropriately.
- Cook menu items with the support of the kitchen staff
- Prep food items for service on a daily basis according to designated recipes and quality standards
- Maintain cleanliness and always comply with food sanitation standards
- Ensure knowledge of menu and all food products
- Stock and maintain designated food station(s)
- Practice correct food handling and food storage procedures according to federal, state, local and company regulations
- Prepare requisitions for supplies and food items, as needed
- Keep stations clean, organized, and fresh daily
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
- Successfully complete all duties and responsibilities of the Cook I
- Prepare cold food items including, but not limited to, salads, fruits, dressings, fish items and appetizers, according to designated recipes and quality standards
- Maintain cleanliness and always comply with food sanitation standards
- Ensure knowledge of menu and food products
- Stock and maintain designated food stations(s)
- Practice correct food handling and food storage procedures according to federal, state, local and company regulations
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
- Maintain efficient standards ofoperation and time preparation periods to meet service schedules.
- May be required to assist in the setting up, serving andcooking of menu items required for special functions, catered events. May be required to butcher meats,fish and poultry for portioning and production.
- Successfully be able to complete all duties and responsibilities of the Cook I and II
- Prepare, maintain, and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks, and seasonings.
- Prepare food items according to designated recipes and quality standards.
- Maintain cleanliness and always comply with food sanitation standards.
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment.
- Visuallyinspects, selects and uses only the freshest fruits, vegetables, meats andother food products of the highest standard in the preparation of all menuitems.
- Reads and employs math skills for following recipes. Able toprepares requisition for supplies and food items for production in workstation.
- Culinary degree or related experience preferred.
- A desire to satisfy the needs of others in a challenging environment.
- Ability to stand for extended periods of time.
- 3 years of previous in fine dining cook experience preferred.
Cook III - Le Châtelet-en-Brie, France - Newrest
Description
Cook
Labor
Newrest is looking for a Cook that will be responsible for prepping and cooking the meals for one of the main airlines at the George Bush International Airport. This person will be cooking with a globally renowned company.
Sign-on Bonus $1000.00
***MUST BE FLEXIBLE TO WORK ANY SHIFT BASED ON OPERATIONAL NEEDS, INCLUDING OVERNIGHT SHIFTS***
Essential Duties
A Cook is responsible for preparing food items in accordancewith recipes and established standards in accordance with Newrest effort todeliver outstanding service and financial profitability.
Cook II, you would be responsible for preparing cold fooditems in accordance with Newrest's continuing effort to deliver outstandingservice and financial profitability.
A Cook III is responsible for preparing, maintaining, andmonitoring quality control for hot food items.
Perfil
Requirements:
Competencias
cooking food preparation