Position: Cook (for Overseas/Abroad - Palau Country)
Job Overview:
A Cook in the hotel industry is responsible for preparing and cooking a variety of dishes to meet guest expectations and uphold the culinary standards of the hotel's dining establishments.
Key Responsibilities: Food Preparation:
Prepare and cook a diverse range of dishes according to established recipes and standards.
Ensure that all food items are of high quality, well-presented, and meet safety and sanitation guidelines.
Menu Adherence:
Follow and execute menu specifications provided by the executive chef or kitchen management.
Collaborate with the culinary team to develop and refine menu offerings.
Quality Control:
Monitor food quality and freshness, discarding any expired or spoiled ingredients.
Conduct regular tasting sessions to maintain consistent taste and presentation.
Timing and Efficiency:
Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders.
Adhere to established cooking times and procedures to maintain efficiency during peak periods.
Kitchen Organization:
Maintain a clean and organized workspace, including proper storage of ingredients and utensils.
Follow proper food handling and safety procedures to prevent contamination and ensure hygiene.
Inventory Management:
Assist in monitoring and managing kitchen inventory levels.
Communicate with the chef or supervisor regarding stock needs and order supplies as necessary.
Adaptability:
Adapt to changes in menu, recipes, and kitchen procedures as directed by management.
Accommodate special dietary requests or restrictions from guests.
Collaboration:
Work collaboratively with other kitchen staff, including chefs, sous chefs, and line cooks, to ensure a smooth and efficient kitchen operation.
Communicate effectively with front-of-house staff to fulfill guest orders and address any concerns.
Cleaning and Maintenance:
Participate in daily and periodic cleaning tasks, including equipment maintenance.
Follow sanitation guidelines to uphold health and safety standards.
Compliance:
Adhere to local health department regulations and hotel policies.
Stay informed about food safety practices and regulations.
Qualifications:
Previous experience as a cook or similar role, preferably in a hotel or hospitality setting.
Knowledge of various cooking techniques and cuisines.
Familiarity with kitchen equipment and utensils.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Understanding of food safety and sanitation regulations.
Effective communication skills and teamwork.
Flexibility to work various shifts, including weekends and holidays.
Culinary degree or relevant certification is a plus but not always required.
