COOK- BANQUETS

The Cook is responsible for providing superior service to both the internal and external customer. The Cook is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, poached, or prepared in the pantry.

The Cook: 

• Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.

• Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef.

• Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.

• Keeps work station neat and clean.

• Assists coworkers to ensure efficient operation of the kitchen.

• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents.

• Ensures the proper storing of any foods, including those from a previous function.

• Ensures that items are fully stocked and equipment is in good working condition.

• ensures the proper closing down of work stations.