This is a position in which the attached performance objectives are not yet attained but knowledge and skills would be expected to be acquired by the individual over a reasonable period of time The primary function of the Cook III is to prepare high quality food in all various outlets on a basis of rotating schedule. The Cook III is responsible for timely and accurate prep work and plating of Banquet or Restaurant Food items based on company specs and function contracts.
This entry-level position will usually apply to an individual with very little experience, knowledge and technical skills with usually two (2) years experience or less in a similar type of establishment.
•Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
•Proficient in the English language (verbal & written), second language is an asset.
•Must be able to handle a multitude of tasks in an intense, ever-changing environment.
•Must be flexible in terms of working hours.
•Must work well in stressful, high-pressure situations.
•Must be physically fit in order to lift items up to 50 pounds.
•Must maintain composure and objectivity under pressure.
Responsibilities include but are not limited to:
•Approach all encounters with guests and employees in a friendly, service-oriented manner.
•Maintain regular attendance in compliance with Turnberry Hotel Group 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 while working.
•Comply at all times with Turnberry Hotel Group standards and regulations to encourage safe and efficient hotel operations.
•Follows Hotel’s telephone etiquette standards.
•Follows Occupational Health & Safety regulations.
•Ensures adherence to Turnberry Hotel Group’s Code of Ethics
•Ensure equipment and kitchen cleanliness.
•Maintatin refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals
•Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
•Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Basic skill set in the knowledge and preparation of garnishes.
•Basic knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning
•Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler
•Other duties as required.
•High School diploma and/ or experience in a hotel or a related field preferred.