Essential Duties & Responsibilities:

Must have strong experience cooking Asian dishes. Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications. Ability to take charge of area, or outlet, when supervisor is absent. Read, comprehend, and follow the daily forecasts, menus and recipes in order to produce and delegate the production of all food items for respective work area. Complete food order requisitions using a computer, or pen and paper, to procure the necessary items needed for production in work area. Participate in activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. Audit food storeroom items for quality, consistency and rotation. Work to control food cost and revenues. Follow daily sanitation, hand washing and safety codes.

KNOWLEDGE/SKILLS/ABILITIES

Minimum 3 to 5 years culinary experience in a high volume restaurant kitchen required. Able to work in a productive and cohesive team environment Have the desire to be extremely organized and prioritize work and meet deadlines. Must have the ability to comprehend and follow supervisor’s instructions. Can perform duties within multiple temperature ranges from hot to cold. Maintain a neat, clean and well-groomed appearance. Able to work with interruptions. Strong knowledge of food service industry, cuisines and beverages.

Education:

Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Interact with hotel guests in order to provide for special requests.

LANGUAGE SKILLS

Possess excellent communication skills, both in written and oral form. Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, Team Members and supervisors. Has the ability to effectively present information and respond to questions from groups of managers, staff, customers, and general public.                                                                                                                                    

Mathematical Skills -Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts and budgets. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

REASONING ABILITY - Must maintain the ability to provide clear direction, instruction and guidance to team members and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner. Ability to collect information and solve customer concerns promptly and efficiently.

PHYSICAL DEMANDS - Lift materials weighing from 1 – 50 pounds, up to 4 feet in height, and carry items weighing up to 50 pounds at a height of 4 feet. Stand, walk, bend (at neck & waist), reach (above & below shoulder level), kneel, push/pull, twist (at neck and waist), and squat for duration of shift, walking 2-4 miles during an 8-hour shift. Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions.

WORK ENVIRONMENT - The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.  The noise level in the work environment is usually loud.

 

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