Cook - Venetian Chop - Caribe Royale Orlando Hotel

Job Details

• Job Location:
  
  Caribe Royale Orlando
  - Orlando, FL 32821
• Position Type:
  Full Time
• Education Level: High School
• Travel Percentage:
  None
• Job Shift: Any
• Job Category:
  Hospitality
  - Hotel

The Venetian Chop House Cook 3 position requires a highly professional and dependable individual with well-rounded culinary experience and a strong commitment to quality. The ideal candidate should have a thorough understanding of food safety and sanitation standards, proper food presentation, and the ability to accurately follow recipes and established procedures while consistently maintaining quality.

• Professional demeanor appropriate for a four-diamond environment.
• Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Ability to handle a multitude of tasks in an intense, ever-changing environment.
• Ability to maintain composure and objectivity while under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.
• Flexible in terms of working hours.
• Able to assimilate complex information, including data from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• A food handling certification must be completed within the first 90 days of employment.

• Knowledge of meat identification and cookery for various cuts of beek, 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. e.g., 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, and deep-frying.
• Knowledge and ability to prepare different methods of starch cookery. e.g., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, château, duchesse) polenta, and pasta.
• Knowledge of identification, classification, and preparation of mother sauces e.g., hollandaise, béchamel, tomato, Espanola, and velouté.
• Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
• Knowledge of pantry positions products i.e., lettuce identification, classical salad presentation and preparations.
• Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and national soups using the various and proper thickening agents.
• Must stay current and up to date with trends.
• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Knowledge of Cook 1 and 2 performance objectives, as well as technical skills.
• Must stay current and up to date with trends.
• Follow Occupational Health & Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
• Has basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
• Must supply their own basic tools of the trade, i.e., Chef’s knife,…