Cook/Commis

IHG•Tamuning,

9d•Onsite

About The Position

This role involves working with a team under the instruction of a chef supervisor to prepare meals according to specified standards. The cook will be responsible for minimizing waste during preparation and operation, promoting teamwork, coordinating with other departments, advising supervisors of low inventory, and maintaining a clean and organized work area. The position requires preparing meals for various sections or outlets, assisting in all kitchen activities to ensure high-quality food delivery, organizing daily prep work, supervising line set-up, and maintaining sanitation standards. The cook will also report unsafe equipment, workplace injuries, and may assist with stewarding or other kitchen duties. The role includes preparing daily operations and employee meals, following Kitchen SOPs, and being flexible to work in any kitchen department as needed. A clean-as-you-go approach and the ability to multi-task are essential.

Requirements

Local Hire only.
Must be able to work on Guam USA without any restrictions
US Citizens, US Permanent Residents and Residents of Federated States of Micronesia (FSM)
Must have Health Certificate
High School Diploma is required
Must be able to obtain a government-issued Food Handler’s Certification.
Must be able to work nights, weekends, holidays, and during inclement weather.
Fluent in English (speaking, listening, reading and writing)

Nice To Haves

Experience as cook in Restaurant or Hotel Kitchen is preferred
one year food preparation experience is preferred.
Carrying or lifting items weighing up to 50 pounds
Standing, walking and moving about the kitchen
Bending, stooping, kneeling
Handling food and beverages, stoves, utensils, and other food service or culinary supplies and equipment.
Health Certificate

Responsibilities

Work with the team following the instruction of the chef supervisor.
Prepare meals in accordance with portion and quality standards specified in standard recipes.
Be mindful during preparation and operation, when working with food and materials, to minimize waste.
Promote teamwork and quality service through regular communication and coordination with managers, team members, and other departments.
Advise supervisor of low inventory items of food items.
Maintain a clean, neat and organized work area.
Prepare meals for respective sections or outlets.
Assist in all kitchen activities to ensure guests receive high quality food items in a timely manner.
Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping.
Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed Resort and government standards.
Report all unsafe or malfunctioning equipment to the supervisor or manager.
Maintain sanitation and cleanliness standards.
Report any workplace injuries or illnesses.
May assist with dishwasher, stewarding or other kitchen duties as assigned.
Prepare and cooks meals for daily operations and employee meals as per menu, standard recipe, and chef’s instruction.
May assist with other duties as required.
Follow Kitchen SOP’s as set by the department.
Be flexible to work in any kitchen department as per operational needs.
Work with clean-as-you go approach in the kitchen.
Must have the ability to multi-task several kitchen jobs as per operational needs.
Able to cook alone for Buffet, Ala Carte (as per menu), and Living Station.