Cook

Company Name:
Koch Davis
Responsible for planning, prepping and setting up food production for all outlets. Complete various assigned production and preparation tasks. Ensure that all production equipment is working. Report any problems immediately to supervisor. Refer any guest problems or complaints to executive chef. Prepare and arrange food according to standardized recipes. Continually updates knowledge of hotel recipes, food preparation and presentation. Store and handle food properly by following HACCP procedures. Report and document any observed safety hazards, conditions or unsafe practices and procedures to management immediately. Coordinate activities so that service and kitchen runs efficiently. Maintain high health standards in the cleaning of work area and equipment. Ensure work areas is properly cleaned and sanitized at the beginning, during and at the end of the shift. Work closely with Sous Chef to create new menu items for cook to order line. Date and label prepared products for rotation. Train staff members as directed. Requisition food products from the storeroom. Follow proper check handling/food issuing procedures.
Requirements
Previous kitchen experience. Ability to stand for long periods of time. Ability to lift heavy objects. Operational knowledge of kitchen equipment.
Education
Not specified
Client
The company provides hospitality service.

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