Organization- Hyatt Regency Toronto
Summary
Job Summary
Responsible for the preparation and cooking of food for the hotel
- Job Title:Cook (2nd Cook)
- Reports To:Sous Chef/Executive Chef
- Department: Kitchen/Culinary
- Availability: Flexible, available over weekends
Starting Wage for the position will be CA$21.03 on probation and will increase to CA$26.29 after probation is completed. Further after 6 months the rate will increase to CA$26.79
Qualifications
- Minimum of 2 years cooking experience in a Hotel or related industry.
- P
ost secondary degree in Culinary Arts
- Ability to communicate effectively with all levels of guests, employees and management.
- Good organizational and problem-solving skills.
- Good oral and written communication skills.
- Ability to lift weight up to 70 pounds.
- Safe Food Handling certified.
Daily Tasks
- Operating the station, serving and preparing products according to specifications or delegations, in an organized and cleanly kept work fashion.
- Food is not to be issued without the proper bills, requisition, banquet contracts or authorization by management.
- Communicates with other departments to plan production and co-ordinate activities.
- Checks refrigerators for supplies.
- Prepares banquet food ensuring they meet standards of quality, quantity, taste and presentation.
- Carry out production as delegated.
- Cleans, peels, cuts and cooks a variety of meats, fish, vegetables and starches.
- Prepares and stores soups.
- Heats, tastes and adjusts seasoning of and serves staff food.
- Ensure that all MEP required is up to date prior to days off.
- Be aware of food quality, rotation, storage, utilization, stock levels, and product consistency.
- Assists in controlling food costs by using up left over food and following procedures for storage and rotation.
- Maintains a clean and safe workstation, wiping work surfaces and cleaning equipment.
- Cleans an assigned refrigerator, wiping down shelves and mopping the floor.
- Communicate through supervisors, deficiencies or discrepancies including but not limited to equipment, repairs, shortages, spoilage, wasted product, people, hotel and departmental variations
- Maintain awareness of product specifications to create a secondary quality checkpoint as stocks are put away.
- To refine and expand their culinary knowledge and skills by applying themselves to gain experience from all stations.
- Developing personal culinary style within the specifications of the hotel and its standards.
- Practical emphases must be applied to organization, prioritization, attitude and commitment.
- Be aware of the tasks of the 2 nd Cook whereby information, experience can be absorbed strong with experience which will aid in promotion.
- Active participation in requisitioning, receiving and storage of products and mise en place. Inquiring about unknown products/production.
- Be pro-actively upgrading professional skills by questioning, inquiring and involvement in the operations.
- Complete adherence to board of health regulations and food safe.
- Perform o ther tasks as assigned by the Management.
