Chef/Restaurant Cook

Hilton Garden Inn Mobile West•Mobile, AL

About The Position

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervise and participate in cooking and baking and the preparation of foods. Maintain good relationship with customers and suppliers. Ensure that supplies and/or orders are in line with the budget and supervise food and labor cost(s). Ensure that kitchen safety measures are met and that sanitation practices are carried out to the letter. Estimate food consumption and requirements or purchase food and also select and develop recipes. Standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.

Requirements

Experience in directing food preparation.
Experience in planning and pricing menu items.
Experience in ordering supplies.
Experience in keeping records and accounts.
Experience in supervising cooking and baking.
Experience in maintaining customer and supplier relationships.
Experience in managing budgets for supplies and orders.
Experience in supervising food and labor costs.
Knowledge of kitchen safety measures.
Knowledge of sanitation practices.
Experience in estimating food consumption and requirements.
Experience in purchasing food.
Experience in selecting and developing recipes.
Experience in standardizing recipes.
Experience in establishing presentation techniques and quality standards.

Responsibilities

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
Plan and price menu items.
Order supplies.
Keep records and accounts.
Supervise and participate in cooking and baking and the preparation of foods.
Maintain good relationship with customers and suppliers.
Ensure that supplies and/or orders are in line with the budget.
Supervise food and labor cost(s).
Ensure that kitchen safety measures are met.
Ensure that sanitation practices are carried out to the letter.
Estimate food consumption and requirements or purchase food.
Select and develop recipes.
Standardize recipes to ensure consistent quality.
Establish presentation techniques and quality standards.