2nd COOK

Description

Job Summary: Responsible for preparing and finishing dishes and meals, ensuring flavor, presentation, hygiene, and food safety, in accordance with the hotel's quality standards. Key Responsibilities: 1. Monitor cooking, seasoning, and plating of dishes 2. Maintain hygiene and cleanliness of the work area 3. Comply with food safety regulations Prepare and finish dishes and meals according to the menu and the hotel's quality standards, ensuring flavor, presentation, hygiene, and food safety at all stages of production * Prepare meals (breakfast, lunch, dinner, room service, and events) following technical recipes and supervision instructions. * Monitor cooking, seasoning, and plating of dishes, prioritizing proper presentation and ideal temperature. * Supervise food pre-preparation, guiding kitchen assistants as needed. * Maintain hygiene and cleanliness of the work area, utensils, and equipment. * Control ingredient usage and prevent waste. * Check product stock levels and report replenishment needs. * Comply with food safety regulations (good handling practices, use of PPE, food expiration and storage). * Support buffet, à la carte, event, and room service operations as required. * Suggest improvements to dishes, processes, or conscious food reuse