The Cook is responsible to assist the Demi Chef and Chef de Partie in running his/ her assigned section within his/ her culinary outlet and on demand in any other area of the culinary operation
The Cook mission and intent is to take full responsibility for the food quality and presentation of his/ her assigned outlet kitchen section and on demand to assist other areas of the hotel culinary operation
The Cook has to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of kitchen and related kitchen staff within his/ her assigned kitchen section, kitchen outlet or other parts kitchens of the hotel culinary operation
The Cook has to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by him/ herself and his/ her subordinates
The Cook needs to be cost conscious and quality orientated and has to have the ability to pass this on to his/ her subordinates
The Cook will cooperate with the other section within the kitchen outlet or entire kitchen department operation logistically, organizationally and coordinate accordingly with any supporting kitchen department
The Cook is responsible to comply at all times, the standard recipes, quality requirements, stocks, and techniques of his/ her kitchen and within the kitchen outlet, and communicates with Chef de Partie and supporting kitchens’ status, shortfalls and trainings needs
The Cook will maintain and improve guest satisfaction and quality at all times
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