2nd COOK

Description

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