Cook II Pastry
Cook II Pastry
Posted on :
18-10-2024
Employer Active
1 Vacancy
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Job Description
The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I
What is in it for you:
*benefit available for fulltime or part time employees while being a part of the Fairmont Orchid Ohana
- Premium preferred provider medical/drug/vision benefits at competitive prices*
- We put you first & value you with employer paid coverage for group life and accidental insurance coverage ($7500) Coverage is available for your ohana!*
- We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.
- Dont just live in the moment own your moment with 11 paid holiday/personal days per year 10 days of paid vacation that begin accruing immediately*
- We go the extra mile by offering 50% discounts at hotel restaurants 30% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.
- We are globetrotters taking advantage of our Travel Program with employee discounts at Accor properties Friends & Family rates (5000 hotels worldwide)*
- Complimentary meals in our employee dining facility
What you will be doing:
- Act as a leader mentor and project a positive influence in culinary
- Must be able to effectively communicate with external departments in a timely manner to support culinary functions.
- Perform certain knife skills i.e. julienne brunoise medium dice rough chop chop herbs Chiffonade etc.
- Cook meat fish and poultry to proper temperature
- Display a working knowledge to emulsify cold or hot sauces/dressings
- Perform a variety of cooking techniques to include poaching proper blanching procedures roast stir fry deep fry bake boil simmer flat top grill and in bulk preparation saut and grill.
- Must have product knowledge to identify and properly use most meats seafood vegetables spices oils vinegars extracts wines alcoholic beverages and exotic ingredients.
- Must be able to read write understand and adjust recipes according to business levels
- Read write and communicate to decipher tickets order requisitions Banquet Event Orders and Preparation Lists.
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- Participate in scheduled internal and external departmental meetings as required.
- Ensure the cleanliness and maintenance of all work areas utensils and equipment
- Follow all safety and sanitation policies when handling food and beverage
- Follow kitchen policies procedures and service standards
Qualifications :
Your experience and skills include:
- Leadership capabilities and good communication skills
- Ability to focus attention on department needs remaining calm and courteous at all times
- Good reading writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage (Ilocano/Tagalog)
- Ability to work cohesively and collaboratively as part of a team
- Detailed & service oriented with an eye for detail to be selfmotivated and energetic.
- Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance)
- Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate)
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
Key Skills
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