Cook II
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality and timely service for guests.
Role type
Culinary Cook (Hotel)
Builds
Prepared food dishes for hotel guests
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, waste minimization, plating
Preferred skills
Culinary training certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area with supplies and equipment; Receives, inspects, and rotates food products; Prepares and stores raw food products; Follows standardized recipes for cooking; Adheres to portion control guidelines; Plates cold foods according to presentation guidelines; Monitors finished product for timely service; Ensures food sanitation standards are followed; Monitors refrigeration and holding temperatures; Cleans and sanitizes work surfaces and equipment; Returns cooking utensils to pot wash area; Cleans and breaks down work area at end of shift; Ensures kitchen is secure at end of shift.
Seniority
Entry-level to Mid-level, hands-on IC