Cook I

-Set up work station with required mis en place, tools, equipment, and supplies according to standards.
-Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.
-Check production schedule and pars.
-Establish priority items for the day.
-Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
-Transport supplies from the storeroom and stock in designated areas.
-Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
-Start prep work and production of items needed for the day.
-Select, clean, and prepare meat, seafood, and vegetables.
-Ice down seafood three times a day according to procedures.
-Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
-Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
-Prepare and produce Saut--, Grill & Sauce from the menu items for designated F&B outlets.
-Prepare all dishes following recipes and yield guides, according to department standards.
-Inform the Kitchen Supervisor of any shortages before the item runs out.
-Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
-Inform the Kitchen Supervisor of any excess items that can be used in daily specials or elsewhere.
-Maintain proper storage procedures as specified by Health Department and hotel requirements.
-Minimize waste and maintain controls to attain forecasted food costs.
-Disinfect and sanitize cutting boards and worktables.
-Transport empty, dirty pots and pans to the pot wash station.
-Direct and assist Stewards in order to make clean up a more efficient process.
-Breakdown work station and complete closing duties according to department standards: