Cook I
Core
Prepare and service food items for a la carte and buffet menus, manage station operations, and ensure food safety standards in a hotel kitchen.
Role type
Entry-level line cook / station cook
Builds
Food items for hotel guests and banquet meals
Domain
Hospitality / Hotel culinary operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Knife skills, food safety compliance, portion control, inventory management, equipment maintenance, menu knowledge, allergen handling
Preferred skills
Culinary diploma or certification, experience in 4-5 star hotels
Technologies
Commercial kitchen equipment, food storage systems
Responsibilities
Prepare and service food according to recipes and standards, maintain proper product rotation and storage, review daily production sheets, ensure station opening/closing procedures, sanitize work areas, cook orders including special dietary requests, assist in prep and plating
Seniority
Junior, hands-on IC