Chef Tournant (Substitute)
Core
Substitute cook ensuring timely, high-quality food preparation and service in a luxury hotel kitchen.
Role type
Substitute cook (IC)
Builds
Prepared menu items for hotel guests
Domain
Hospitality / Culinary
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food safety compliance, kitchen equipment operation, cold food plating, inventory rotation, sanitation, equipment maintenance, shift closing procedures
Preferred skills
Culinary training/certification, upscale hotel cooking experience
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with supplies and equipment; Receive, inspect, and rotate food products; Prepare and store raw food products; Follow standardized recipes for cooking; Adhere to portion control guidelines; Plate cold foods; Monitor finished product and service timing; Ensure food sanitation standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces; Use kitchen equipment safely; Notify supervisor of equipment malfunctions or hazards; Coordinate with steward for clean dishes and hot items; Clean and break down work area; Complete closing side work and secure kitchen
Seniority
Entry-level, hands-on IC