As a Bistro Cook, you will be expected to prepare food to the specifications set forth by your supervisor and to set up stations for menu. Your duties will consist of assisting the Head Cook/F&B Manager with their daily tasks. Additionally, you will be responsible for prepping ingredients and equipment needed for each shift. A Line Cook plays a key role in contributing to the customer/guest satisfaction and acquisition goals.
Food Preparation Responsibilities
· Plan and prepare various food items and meals for hotel restaurant and catered functions
· Assist with quality and presentation issues, cleanliness, and organization of kitchen
and restaurant, when necessary
· Accommodate guests’ special requests
· Comply with nutrition and sanitation regulations and safety standards
· Attend to orders from guests/servers promptly and efficiently and with a friendly attitude
· Assist with food prep tasks during off-peak periods, when needed
Supportive Responsibilities
· Clean up station and take care of leftover food
· Ensure that food comes out simultaneously, in high quality and in a timely manner
· Perform basic cleaning tasks, as needed or directed by supervisor
· Fill in for absent staff as needed
· Adhere to proper grooming and dress codes for the department
· Practice safety standards at all times and keep property safe for guests and fellow team members
· Ensure food sanitation practices are followed
Guest Services
· Maintain guest service as the driving philosophy of the hotel.
· Personally demonstrate a commitment to guest service by responding to guests’ needs.
· IS COMMITTED TO MAKING EVERY GUEST COMPLETELY SATISFIED.
· Ensure hotel staff, including all new-hires, know all components of the Service Program, and are trained to meet service standards; develop added-value customer service programs.
· Ensure hotel standards contribute to the delivery of consistent guest service.
· Ensure every guest has a memorable, positive guest experience
Supplemental pay
- Tips
Benefits
- Employee discount