Cook II

POSITION SUMMARY

Cook II – Garde Manger

The best candidate is able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications.  Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently according the standards.  Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

The ideal candidate must have:

• Extensive Seafood knowledge
• Culinary degree preferred
• Sushi & Asian Cuisine knowledge
• Previous experience in Fusion Cuisine is an advantage
• Previous experience in Luxury Culinary Operations as a Cook (3 years minimum)
• Knowledge of FIFO and Sanitation / HAACP skills is a must
• Flexible with hours & schedule.
• Ability to move, lift carry, push, pull and place objects up to 30 pounds without assistance
• Ability to stand, sit, or walk for an extended period of time.
• The Ability to read and follow menus and recipes and compute basic mathematical calculations.
• The Ability to maintain a high level of cleanliness, food safety standards and a passion for creative food preparation is essential.
• Ability to communicate in English (read, write and speak).
• Adaptability to work in a multicultural environment.
• Basic Computer knowledge is require (word, excel, email).

Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

https://careers.marriott.com/cook-ii-blue-by-eric-ripert/job/AF34168C2E19AF3946E6B8965E3D7FE2