COOK

Expotel Hospitality•Baton Rouge, LA

13d

About The Position

Renaissance Baton Rouge Hotel is looking for a Cook, who would report to the Executive Chef/Kitchen Supervisor. The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. A high school diploma or equivalent is required. A culinary arts degree is preferred, and experience in fine dining is also preferred.

Requirements

High School diploma or equivalent and/or experience in a hotel or a related field prepared.

Nice To Haves

Experience in fine dining helpful.
Culinary arts degree and/or certificate helpful.

Responsibilities

Have a thorough knowledge of menus and the preparation required, according to hotel standards.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
Prepare and display buffet food items according to the hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service- oriented manner. Maintain a warm and friendly demeanor at all times.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Prepare food for Banquets, as required, following specifications on Banquet Event Orders. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.