Cook III (Main Kitchen)
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests.
Role type
Culinary Cook (Hotel)
Builds
Prepared meals and plated dishes for hotel dining venues
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, cooking techniques, portion control, food sanitation standards, kitchen equipment operation, temperature monitoring, waste minimization, plating/presentation, inventory rotation, equipment maintenance, safety hazard reporting, shift closing procedures
Preferred skills
Post-secondary culinary training, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units, holding equipment
Responsibilities
Set up and organize work area with necessary supplies and equipment; Receive, inspect, and rotate food products to ensure freshness; Prepare and store raw food products properly; Follow standardized recipes in the preparation and cooking of menu items; Adhere to portion control guidelines and minimize waste; Plate foods according to established presentation guidelines; Monitor finished product waiting to ensure timely service; Follow all governmental food sanitation standards; Monitor refrigeration and holding temperatures and clean/sanitize work surfaces; Use kitchen equipment safely according to manufacturer recommendations; Notify supervisor of equipment malfunctions or safety hazards; Clean and break down work area at end of shift; Ensure all closing side work is complete and kitchen is secure