Cook 3 - Banquet Kitchen - Caribe Royale Orlando Hotel

Caribe Royale•Orlando, FL

14h

About The Position

The Banquets Cook 3 is a skilled culinary professional responsible for preparing high quality food in accordance with established recipes and banquet event standards. This role requires strong all-around kitchen experience, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented environment. The ideal candidate will demonstrate professionalism, versatility, and a commitment to excellence in both food preparation and kitchen operations.

Requirements

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.
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.
High School Diploma
Culinary certification or degree preferred and or a minimum of 3-4 years of culinary experience.
Ability to communicate in the English language (second language is a plus).
Knowledge of proper chemical handling cleaning techniques and use of equipment and machinery.
Ability to work flexible schedules including holidays and weekends.
Ability to multi-task and think clearly in high stress and intense situations.
Ability to move quickly in confined spaces.
Requires standing/walking/reaching and bending throughout shift.
Ability to push/pull 100 lbs.
Ability to lift 50 lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Nice To Haves

Culinary certification or degree preferred

Responsibilities

Knowledge of meat identification and cookery for 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. 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.
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, paring knife, peeler, etc.
Refined skill set in the knowledge and preparation of garnishes.
Ensure equipment and kitchen cleanliness.
Keep production of food at an adequate level to prevent excess leftovers and waste.
Perform any other reasonable requests made by your manager or supervisor.