Cook II

AccorHotel•Los Angeles, CA

4d•$35 - $35•Onsite

About The Position

Be ready to elevate your skills and ability. Join our hotel community, and you can surpass your own expectations as well as those of our guests. We will encourage you explore innovative ways to enhance every guest experience, as you continue to master your craft. When you help us to achieve pioneering heights in luxury hospitality, your own excellence will shine through.

Requirements

Must have and maintain a professional appearance for our Luxury Hotel
Must be a team player and enjoy working on and with teams
Must have minimum 4 years for cooking experience including pantry, sauté, and grill in fine dining restaurant or luxury hotel
Good sense of taste and food presentation is a must
Strong technical and knife skills. Must be able to work under pressure
Pantry and line cook experience
Basic Math skills
Proactive approach when interacting with guest, co-worker or vendor
Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents.

Nice To Haves

Culinary degree and Food handler certification is a plus

Responsibilities

Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets
Ensuring proper set up for the section allocated or the department allocated during the shift.
Ensuring the proper baking of breads, Viennoiseries & muffins
Capacity to plate desserts offers for all departments within the F&B division including Banquets events.
Must be able to read menus and orders to estimate proper quantity of food preparation
Set up station in accordance to the business level and keep stocked for service
Cook, season and plate up food in accordance to the recipe and the standards
Comfortable with meat temperatures and proficient with cooking techniques
Autonomous and fast worker to handle heavy production of food for all outlets
Be able to handle a station on its own
Be able to serve guest from an action food station and provide a good customer experience
Perform a stock take when required
Be able to produce the dish required within standard times
Must be able to perform under pressure
Must be able to follow a fiche technique
Support the Sous chef if required and overview the kitchen porters duties
Support Cook III in their daily duties and overview of their scope of work
Assists in supervision and instruction of subordinate cooks and service workers
May overview shifts in absence of cook I
May be in charge of overviewing receiving of goods for the kitchen
Overview and Assist cleaning of the kitchen
Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s
Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31
Must work following proper steps to ensure compliance with local Health Department Authority
Good control of HACCP measures and process in place in the kitchen
Good knowledge of the HACCP flow chart in place within the property