- Plan, prepare and implement high quality food products in all food and beverage outlets.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation.
- Use appropriately all equipment, tools and machines
- Focus on constant improvement of training manuals and SOPs
- Assist in inventory taking.
- Knowledgeable of hotel's occupancy, events, forecasts and achievements.
- Prepare menus as requested, in a timely fashion
- Work on new dishes for food tastings and photo taking.
- Control stations within the kitchen.
- Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of loss and breakage.
- Effectively respond to guests' requests.
- Learn and adapt to changes.
- Be receptive to constructive feedback.
- Purchase for and control production.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the assembling of ingredients and equipment for all menus and specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
- Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
- Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
- Report to the Executive Chef on any issues and take appropriate action.
- Follow-up on changes in the new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef.
- Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
- Exercise maximum control on wastage to achieve optimum profitability.
- Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef.
- Prepare the necessary work orders for the Engineering department.
- Ensure that recipes and costings are followed according to guidelines set forth by Executive Chef.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
- Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
- Attend service briefings.
- Communicate effectively with the Service team.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- At least 2 years as Lead Cook or Kitchen Supervisor.
- Possess a valid food handler's card for San Bernardino County.
- A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence
- Fluent in verbal and written English to meet business needs.
- Good communication, organization and coordination skills.
- Motivated team builder with a strong sense of responsibility and self-motivation.
- Able to work under great physical and mental pressures.
- Able to work flexible hours.
- Customer oriented and goals oriented.
- Flexible and takes initiative.
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Lead Cook - San Bernardino, United States - DKN HOTEL GROUP
Description
Job DetailsLevel
Experienced
Job Location
HSB - San Bernardino, CA
Salary Range
$ $23.50 Hourly
Description
At DKN Hotels, we are driven by a passion to provide exceptional guest experiences and to make a positive difference in the lives of those we serve. Our team members are a vital part of this. We believe they are the heart, the core, the soul of our company.
What will I be doing?
As the Lead Cook, you will be responsible for performing the following tasks to the highest standards:
Line Cook
Prep Cook
Steward
Qualifications
What are we looking for?
A Lead Cook serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:
