The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
Requirements
- Approach all encounters with guests and employees in a friendly service-oriented manner.
- Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
- Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
- Have thorough working knowledge of menus and the preparation required to produce the product according to Avion Hospitality standards.
- Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours.
- Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help.
- Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.
- Supervise the preparation of food for the Employee Cafeteria as necessary.
- Ensure that all food is prepared following Avion Hospitality standard recipes.
- Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.
- Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.
- Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees.
- Enforce all hotel policies and house rules.
- Be familiar with the hotel's emergency procedures.
- Ensure that employees are at all times attentive friendly helpful and courteous to all guests, managers and all other employees.
- Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use.
- Ensure that the Employee Break room is kept neat orderly and clean.
- Maintain the high food quality standards in the kitchen and find ways to improve upon them.
- Maintain cleanliness and organization of all storage areas.
- Assist in training staff in the operation and maintenance of all kitchen equipment.
- Attend meetings as required by management.
- Perform any other duties as requested by management.