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Lalande-de-Pomerol

    Cook Culinary Crew - Miami, United States - YOTEL

    YOTEL
    YOTEL Miami, United States

    3 weeks ago

    Default job background
    Description


    The Culinary Crew member accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events.


    Major Duties & Responsibilities:

    • Work collaboratively with the team to properly execute menu vision, ensuring consistency and compliance with recipes, portioning, cooking and waste control guidelines
    • Communicate effectively and genuinely with guests, staff members and other departments.
    • Always maintain a friendly and caring demeanor in a fast-paced environment.
    • Always maintain a professional image that falls within the hotel and company guidelines for appearance and dress.
    • Demonstrate teamwork by co-operating and assisting fellow staff members as needed.
    • Comply with occupational, health, and safety standards.
    • Follow the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the Chef and/or Sous Chef.
    • Mix sauces in the prescribed manner as dictated by the Chef and/or Sous Chef.
    • Have basic sense of taste and smell to prepare food and beverage products.
    • Strictly adhere to corporate and government mandated sanitation and general cleanliness standards.
    • Strictly adhere to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls.
    • Strictly follow prescribed hygiene procedures for food handling and sanitation.
    • Sets up and breakdown workstation based on pars established by Chef and by following station set-up sheets.
    • Ensure foods are stored and kept at proper holding temperatures, using thermometers.
    • Drive guest satisfaction by ensuring that all orders are handled correctly.
    • Complete all opening and closing requirements as directed by Chef and/or Sous Chef.
    • Complies with all company safety and risk management policies and procedures.
    • Reports all accidents and injuries in a timely manner.
    • Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated.
    • Attends daily pre-shift meetings and monthly departmental meetings.
    • Job duties descriptions enclosed.
    • Perform other duties as assigned.
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