Cook Banquet

The Cook is responsible for preparing recipes and fooditems in accordance with the Executive Chef’s requirements. 

• Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs. 
• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs. 
• Perform preliminary preparation work in a timely manner. 
• Ensures ingredient supply levels are accurate.  
• Move items from shelves to carts and transport to assigned stations for restocking purposes. 
• Maintains the required par of food items in their assigned station from support areas throughout the property. 
• Maintains a sanitary and organized work area. 
• Understand proper safety and health codes and regulations and maintain them regularly. 
• Ensure all areas assigned are clean and free of debris. 
• Demonstrates proper care, storage, use and cleaning of all tools and equipment. 
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. 
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. 
• Effectively communicates with other team members, including service and kitchen maintenance personnel. 
• Assist with any other job-related duties that may be assigned. 
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.