Cook B’

PURPOSE

Maintain the high standards in the preparation and presentation of the cold kitchen. To follow faithfully the original recipes and the instruction given by the Executive chef with regards to the preparation of the following items, cold hors d’oeuvre, salads, cold cuts, meat, fish and poultry , cold soup, cold dishes and cold sandwiches.

QUALIFICATIONS:

1.   One year experienced in a similar position.

2.   Graduate of Hotel School or relative experience

3.   Decorations skills

SUBORDINATES

Cooks C, Assistants.

WORKING LIAISON WITH

Executive Chef, Sous Chef, Chef de Partie, other kitchen’s department supervisors

DUTIES & RESPONSIBILITIES

• Replacing the A cook in his absence.
• Substitute or assist other cooks during emergencies or rush periods.
• Maintain high levels of personal hygiene and appearance, and health and safety standards in workplaces.·
• To show respect and follow his superiors instructions and to consult with them on any query he might have.
• Maintain cleanliness of his section i.e. fridges, benches and machinery.
• Prepare the mise-en-place of his responsibility area and study carefully the daily menu to avoid any mistakes.
• Τo prepare all hot vegetables for salads i.e. boiled potatoes).
• Clean and wash all kinds of vegetables for salads and decoration.
• Clean, polish, and disinfect the display mirrors for the buffet.
• Inform superiors on any shortages of items in his department.
• Transferring prepared items and decorations from the kitchen to the buffets and vice-versa.
• To help on the other sections of the kitchen incase his section is not busy, following his own judgment.
• Not to consume expensive food items that will affect the food cost but instead to consume food remains after service.
• Be able to work in all jobs in the kitchen, and know all the recipes of the menu.
• Operate large-volume cooking equipment such as grills, deep fryers, ovens, salamanders etc.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Season and cook, turn or stir food, according to recipes to ensure even cooking.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Read food order slips, and prepare and cook food according to instructions
• Cook the exact number of items ordered by each customer.
• Portion, arrange, and garnish food, and serve food to waiters.
• Regulate temperature of ovens, broilers, deep- fryers, etc.
• Bake breads, rolls, cakes, and pastries.
• Prepare hors d’oeuvres salads, soups and cold dishes.
• Performs any related tasks assigned by superiors.