Cook 3 - Banquets - Caribe Royale Orlando Hotel

Scope of Position

Position requires a highly professional individual with good all-around culinary experience. Must have knowledge of sanitation, presentation, following recipes, and quality. Able to work any station in the kitchen while maintaining strong communication with team. Must have knowledge of working with different cuts of steak, poultry, and fish. Must be able to complete any additional tasks assigned by kitchen management while maintaining a positive work atmosphere.

Responsibilities

• Follow Occupational Health & Safety regulations.

• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.

• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

• Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations.
• Knowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques.
• Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying.

• Knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
• Knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
• Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
• Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
• Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.

• Must stay current and up to date with trends.
• Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.

• Perform any other reasonable requests made by your manager or supervisor.