Banquet Cook

Sonesta International Hotels Corporation•Houston, TX

8d•Onsite

About The Position

To prepare a variety of cold foods in conjunction with other pantry workers according to established recipes and procedures or by special instruction from Chef-in-Charge. To prep for banquet events.

Requirements

Must be fully familiar with all aspects of pantry work.
Must be proficient in salad making, cold plates, buffets, and banquet dish-ups.
Must be able to use knife, slicing machine, and grater.
At least two to five years of pantry experience in comparable operations.
Must have Food Handlers certificate
Regular and Punctual Attendance
Ability to adhere to Royal Sonesta Hotel Houston grooming standards.
Ability to lift and move approximately 30 pounds.
Ability to bend and reach on a daily basis.
Ability to operate and control power meat slicer, buffalo chopper equipment.
Ability to move freely within a small area.
Ability to stand for prolonged periods of time.
Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills, (such as chopping and slicing).
Ability to clean as you go in the kitchen area.
Ability to work in temperature extremes.
Ability to perform basic arithmetic.
Ability to read or understand diagrams, and count.
Not infected by diseases transmitted through the food supply as designated by the Public Health services.
Ability to sustain direct contact with the public; must establish high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.

Nice To Haves

High school/culinary classes/ diploma preferred.

Responsibilities

Responsible for the production of all salads and salad mixes.
Responsible for the production of all cold plates and garnishes on the daily menu.
Provide backup sandwich production for the coffee shop.
Production and set up of daily fruit and salad buffet displays.
Responsible for all cold appetizers for coffee shop and Room Service.
Responsible for the production of cold buffet items for banquets.
Assist in special sandwich and hors d’ouvres preparations.
To ensure that the pantry section is neat and tidy at all times.
Comply with all hotel and departmental safety and loss control procedures.
Adheres to dress code, grooming, and hygiene standards.
Reports all safety hazards to the supervisors including accidents and potential safety hazards immediately to the Security Department.
Attends all mandatory department, hotel, or training meetings.
Observe and enforce all objective policy standards and procedures set forth by the Executive Chef.
Operate and control power meat slicer, buffalo chopper equipment.
Be familiar with all aspects of pantry work.
Be proficient in salad making, cold palates, buffets, and banquet dish-ups.
Use a knife, slicing machine, and grater.
Work in temperature extremes.
Perform and understand basic arithmetic.
Read and understand diagrams, and count.
Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order.
Maintain a pleasant and courteous attitude, making our customers your number one priority.
To perform any other tasks as assigned by Management.