Job
Position

POSITION: COOK

REPORTS TO: Supervisor Cook / Sous Chef / Chef / Manager Dpto / Sup. Internal

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GENERAL OBJECTIVE:

Preparation of dishes under the recipes and strict specifications previously established in the Menu and under the Chef, Supervisor, or Manager requirements.

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SPECIFIC OBJECTIVES: 

• Preparation of recipes under the standards of the Property.

• Preparation of food and beverages following established recipes.

• Preparation of food and beverages in the necessary times to meet the demands of diners.

• Maintain food turnover under the "First in and is first out" rules.

• Check the temperatures of the equipment (cold and/or hot).

• Assist and maintain the water bath with food at a maximum capacity of 3/4 of the total.

• Return all unused food to assigned areas under established standards.

• Assist and work on action plans for the correct use of food. Control waste and record or document information with the Manager, Chef, or Supervisor.

• Report any issues.

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PROFILE:

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Education and Experience:

• Have completed technical or university studies (preferable)

• Evidence of having completed courses in Cooking, Chef or other related areas (Indispensable)

• Food Handling Course issued by the corresponding Entity (Indispensable)

• Minimum experience of 6 months (Not limiting)

 

Knowledge:

• Advanced English (is a plus but)

• Management of kitchen equipment (must)

• Handling of kitchen utensils (must)

 

Skills and aptitudes:

• Ability to work under pressure.

• Proactive

• Dynamic.

• Responsible.

• Availability of time.

• Honesty.

• Initiative

• Ability to manage staff and problem solving