Overview

The Ovide Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants and Room Service, while maintaining the highest standards to produce an appealing and appetizing product.

He / she is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing the cost / production ratio.

Responsibilities

• Must be able to accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare portion food products prior to cooking.
• Become familiar with the kitchen, staff and menu.
• Follows outlined recipes and plating guides to provide consistent product.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation before the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
• Proficiency in the following cooking techniques : charbroiling, poaching, sous-viding deep-frying, sauté, braising, roasting, and par-cooking.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Knowledge of herbs and spices and proper use of each. Knowledge of all ingredients used in the kitchen.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef.
• Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits always to avoid possible injury to self or other employees.
• Be able to support any position in the Kitchen that needs help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Be able to operate and maintain the cleanliness of all kitchen equipment.
• Maintain a Clean as You Go policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• Always maintain a warm and friendly demeanor.
• Must be able to multitask and prioritize departmental functions to meet culinary deadlines such as prep list for special events.
• Attend all hotel-required meetings and training, Food Safety Course, Harassment training.
• Maintain regular attendance in compliance with Highgate Hotel / Hotel Effie Standards, as required by scheduling, which will vary according to the needs of the hotel and occupancy.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform.
• Comply with Highgate Hotel / Hotel Effie Standards and regulations to encourage safe and efficient hotel operations.
• Perform other duties as requested by management.
• Flexible and long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and / or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand temperature variations both hot and cold.
• High School diploma or equivalent and / or experience in a hotel or a related field preferred.
• Culinary experience required.

Last updated : 2024-03-08