Restaurant Cook III
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests.
Role type
Senior IC restaurant cook
Builds
Prepared dishes for hotel dining venues
Domain
Hospitality / Culinary
Required skills
Food preparation, cooking techniques, portion control, food sanitation standards, kitchen equipment operation, inventory rotation, plating, waste minimization
Preferred skills
Culinary training/certification, experience in upscale high-volume settings
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area with supplies and equipment; Receives and inspects food products for quality; Prepares and stores raw food products; Follows standardized recipes and portion control guidelines; Plates foods according to presentation standards; Monitors finished product waiting times; Ensures food is served promptly and with quality; Follows food sanitation standards; Monitors refrigeration and holding temperatures; Cleans and sanitizes work surfaces and equipment; Uses kitchen equipment safely; Notifies supervisor of equipment malfunctions or safety hazards; Cleans and breaks down work area at end of shift; Ensures kitchen is secure after closing.