Ensure that food is made to the exact specifications of the managing Chefs. Must assume responsibility for all dishes prepared. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must be able to perform all necessary duties of overnight cook in possible absence of supervisors and/or managers. Responsible to prepare menu items and feature dishes in all stations in the kitchen, including cafeteria, as directed by managing chefs. Must follow the direction of Executive Chef, Chef de Cuisine ,Sous Chef and Chef de Partie in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.
General Responsibilities Include:
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion
Knowledgeable in all areas of the kitchen and to fill in where needed.
Knowledgeable in classic and modern cooking methods and techniques
Assumes 100% responsibility for quality of products served.
Have workstation ready for service before service time, fully stocked and fresh
Mentor and motivate line cooks 2 and 3 to maintain a teamwork environment with all colleagues.
All over night duties to include all private dinning orders,meals for colleagues working during the overnight shift
Prep work for items needed for the operation as directed by Chefs
Will assist the AM line Cooks in the morning as orders come in
Viceroy Hotel Group