COOK II (Prep Cook)

MDM Group Marriotts•Miami, FL

23h•Onsite

About The Position

Assist the Chef with the preparation of a fine quality product with strict attention to detail and anticipation to guest’s needs following standard operating procedures, use records, and Chef’s guideline.

Responsibilities

Maintain proper pars of production levels according to estimates on the production sheets.
Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all food.
Prepare all items according to recipe cards and correct handling procedures.
Maintain clean and orderly refrigerators and work areas.
Rotate all foods and correctly fill out production charts.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Breakdown work station and return and label back-up items according to proper food handling procedures.