Upscale Banquet Cook – Plating, Grilling & Prep

Omni Hotels & Resorts; Florida; In loco; USD 17.000 - 28.000; Tempo pieno

Descrizione del lavoro

Omni Hotels & Resorts is seeking an entry-level banquet cook to uphold high quality standards in preparing and serving banquet foods. You will join a fast-paced culinary team supporting events with precise portions and timely plating.

Responsibilities include maintaining kitchen sanitation, setting stations 15 minutes before service, learning all menu items for your station, and producing a mix of buffet and plated items while upholding safe food handling procedures.

Competenze

• Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation.
• Advanced knife skills required.
• Must be familiar with all cooking techniques.
• Must be familiar with batch and quantity cooking.
• Must have the ability to multi-task.
• The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds.
• Flexible scheduling to include nights, weekends, and holidays.

Mansioni

• Maintain kitchen sanitation in accordance with health department guidelines.
• Ensure station is set for service 15 minutes prior to service.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Prepare a mixture of buffet and plated style items.
• Production of orders to include Grilling, Roasting, and baking fish, steaks, chicken and shellfish.
• Maintain safe food handling procedures at all times.

Conoscenze

Banquet culinary experience

Advanced knife skills

Batch & quantity cooking

Multi-tasking

Stand for long periods

Flexible scheduling

Descrizione del lavoro

Omni Hotels & Resorts is seeking an entry-level banquet cook to uphold high quality standards in preparing and serving banquet foods. You will join a fast-paced culinary team supporting events with precise portions and timely plating.

Responsibilities include maintaining kitchen sanitation, setting stations 15 minutes before service, learning all menu items for your station, and producing a mix of buffet and plated items while upholding safe food handling procedures.