Cook 3, Pool Bar

Prepare food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.

Duties And Responsibilities

Overall Job Responsibilities

• Prepare food items per guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.

Functional Job Responsibilities

Function 1

• Prepare breakfast, lunch, and dinner, food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Assist in prep work of vegetables and condiments as required for the next shift.

Function 2

• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

Function 3

• Work harmoniously and professionally with co-workers and supervisors.
• Comply with Solaire Manila’s standards and policies.

Requirements

EXPERIENCE REQUIRED

• Certificate holder in culinary or equivalent
• At least 2 year of experience in the same position from a 5 star hotel or fine dining
• Willing to work in shifting schedules

Key Competencies And Skills

• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.