2nd Cook

As a member of the Central Kitchen team, the 2nd cook will be responsible for providing sophisticated service while ensuring customer satisfaction in accordance with the property's, brand's, and certifiers' standards.

Brief descriptive activities:

• Maintain knowledge about all specialties and general description of menu items;
• Coordinate buffet assembly service;
• Coordinate receipt, inspection, storage, and organization of ingredients, materials, and raw materials;
• Clean and organize the work area, wash and store utensils;
• Receive and execute orders received from the dining room, paying attention to and respecting their particularities and details;
• Responsible for hot kitchen, garnishes, and salads;
• Control and inventory;
• Production, manipulation, finalization, and assembly of dishes;
• Hygiene and quality control;
• Temperature control;
• Maintain the highest standard of excellence in Food & Beverage services;
• Use appropriate techniques for food handling and service in general;
• Behave in a friendly, professional, helpful, and courteous manner when dealing with guests, clients, and colleagues at work;
• Acknowledge all service standards of the company, brand, and certifiers during the exercise of their labor activities;
• Prioritize organization, maintenance, and cleanliness of your workspace;
• Prioritize organization, maintenance, and cleanliness of work materials;
• Practice all safety procedures, sanitary procedures, and loss prevention procedures determined by the employer and certifiers;
• Participate in training sessions and departmental meetings when requested;
• Other related tasks as required.