Cook II - Nautilus
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 dishes and menu items for hotel dining venues
Domain
Hospitality / Food Service
Deliverable
product features
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
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 cold foods according to presentation guidelines; Monitor finished product to ensure timely service; Follow all Governmental Food Sanitation Standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces and equipment; 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 kitchen security and completion of closing side work.