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Cook I

Contact Details

Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Cook I

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  • Works collaboratively with other prep cooks and Sous Chefs and keep them informed of issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Follow safe practices in the kitchen.
  • Participate in trainings required by the management.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all meat produce and presentation.
  • Responsible for quality and quantity control of the produce received.
  • Maintain refrigerator and kitchen in clean, organized manner.
  • Practice FIFO storage in the fridges and freezers (First in First out).
  • Be knowledgeable of Department of Health practices.
  • Keep the temperature logs updated and ensure that it is always visible in the designated areas.
  • Use the appropriate cutting boards assigned per food product / colors.
  • Make the Executive Sous Chef or Sous Chef aware of any special products needed for coming functions.
  • Follow SOPs in place for kitchen, preparation and specific Raffles Boston task.
  • Know and apply all local health department sanitation laws.
  • Assess food portion size, visual appeal.
  • Communicate with Chefs to indicate opportunities to reduce food waste.
  • Knowledge of operating all stoves, ovens, grills and fryers
  • Serve safe certified
  • Prepares proper foods on proper plateware.
  • Work closely with management team to create seasonal menu items.
  • Properly label, date and store all mise en place per department of health.
  • Assist management team in conducting station inspections for all stations, prior to and after meal service.
  • Expected to assist in onboarding new employees by demonstrating proper station set up, execution and break down.
  • Assists management team to ensure all employees are completing their side work. (Station prep lists, cleaning projects)
  • Conducts daily food inventory to assist the management team in accurate ordering.
  • Writes an accurate daily prep list based on the kitchen production par levels.
  • Ability to work all kitchen stations and assist all culinary outlets.
  • https://careers.accor.com/global/en/job/cook-i-in-raffles-boston-boston-united-states-jid-93830

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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