Cook

A cook is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

Required qualifications:

• Secondary Vocational (Educacion Profesional Intermedio) or equivalent.
• Serve Safe and Food Handlers Health Certificate 
• Years of related experience: 0-3 years
• Language skills: English, Papiamento, Dutch and Spanish.

• Prepare and plate food in a cost-effective and efficient manner, including:
• Food prepared and served in accordance with recipes, photos and menus.
• Prepares sauces, soups and hot entrees in accordance with the menu.
• Inspect food before being served to guests to ensure consistent quality and guest delivery.
• Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions, and any reservations.
• Ensures consistency in portion.
• As requested, completes inventory and restocks.
• Prepares work checklist and/or completes work/shift checklist and organises work stations for each shift.
• Adheres to safety and security standards, including:
• Work area and equipment are cleaned, maintained and organised.
• Ensuring proper equipment operation.
• Working knowledge of local health/sanitation, food storage and handling.
• Follow any internal, local health/sanitation guidelines/procedures to ensure food and beverage safety for guests.
• Ensure the kitchen is readied for the next shift.

• Responsible for labelling and dating all items placed in walk and/or reach-ins.

  Supportive Functions: 

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor.

• Keep floors dry and clean to avoid slip/fall accidents. 

• Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills.