PM Cook

A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets, 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 cost/production ratio.

RESPONSABILIDADES Y REQUISITOS:

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Food Handlers Certification (must meet State requirements).
• Ability to convey information and ideas clearly.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Ability to work well under stress and high-pressure situations.

Responsibilities include:

• Approaching all guest and associate encounters in a friendly, service-oriented manner.
• Maintaining regular attendance as per Aimbridge Hospitality standards.
• Maintaining high standards of personal appearance and grooming, including proper uniform and name tag.
• Complying with all Aimbridge Hospitality standards and safety regulations.
• Ensuring thorough knowledge of menus and preparation standards.
• Maintaining cleanliness and organization of storage areas.
• Preparing food and station setups before opening to ensure prompt service.
• Preparing and displaying buffet items according to standards.
• Maintaining station during operating hours to ensure quality and efficiency.
• Preparing food for banquets following event orders.
• Assisting in food preparation for the cafeteria as directed.
• Following Aimbridge Hospitality standard recipes for all foods.
• Breaking down buffets and kitchen stations at the end of service.
• Working banquet food stations as scheduled.
• Knowing the location and operation of fire extinguishing equipment.
• Practicing safe work habits to prevent injuries.
• Familiarity with hotel policies, house rules, and emergency procedures.
• Using Production Charts as specified.
• Maintaining a friendly, attentive, and courteous demeanor at all times.
• Operating and maintaining cleanliness of kitchen equipment.
• Following the 'Clean As You Go' policy.
• Assisting with food storage and rotation.
• Signing keys out and in as needed.
• Attending meetings and performing other duties as assigned by management.