Radisson Blu is the upper-upscale division of our global hotel brand, focusing on design, style and attention to detail in every respect.
As a Cook III , your responsibilities include:
-Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers;
-Ensure proper size and weight of food portions;
-Ensure that kitchen area remains clean and free of hazards during shift;
-Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
-Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Ensure proper rotation of all food items.
-Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
-Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
-Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP;
-Keep floor clean and free of food items, trash or other obstacles;
-Perform any other job related duties as assigned.
-Experience in similar position within an upscale environment is preferred with a knowledge of high volume kitchen operations;
-Ability to follow standardized recipes and plate presentation;
-Knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of the appropriate table settings and service ware;
-Excellent attention to detail
-Must possess the ability to handle multiple tasks
-Excellent communication and interpersonal skills
-Ability to effectively communicate with department managers, team members and guests
-Must possess a strong team spirit;
-Ability to transport and/or move up to 150;
-Ability to hear with 100% accuracy with correction.
-Ability to stand and exert well paced mobility for an eight (8) hour shift;