Prep Cook (Leonie - Hotel Swexan)

Hôtel Swexan•Dallas, TX

9h•Onsite

About The Position

The Prep Cook supports in the preparation of quality ingredients for our menus. They are knowledgeable in various ingredients and prepping and cooking techniques and are kept up to date on industry trends. They are knowledgeable in various ingredients and cooking techniques and are kept up to date on industry trends. They are within compliance to all safety and sanitation policies and procedures set by Hôtel Swexan.

Requirements

High School diploma or equivalent
Experience in cutting tools, cookware, and bakeware.
Minimum of 1 year experience as a prep cook, preferably in a fine dining or upscale restaurant
Knowledge of various cooking procedures and methods
Food Handlers - Required

Responsibilities

Assist the other BOH staff, monitoring and coordinating the day-to-day operations of his/her station during each shift and ensures all BOH SOP’s (including HACCP) are duly followed and fully executed.
Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
Wash, peel, chop, slice, portion, and prepare ingredients according to restaurant specifications.
Prepare stocks, sauces, dressings, and other menu components as directed by the Chef.
Set up workstations with all needed ingredients and cooking equipment.
Cook food in various utensils and grillers.
Check food while cooking to stir and turn.
Ensure great presentation by dressing dishes before they are served.
Check quality of ingredients.
Monitor stock and place orders when there are shortages.
Follow all safety and sanitation policies and procedures.
Ensure his unit is well maintained and that all equipment’s, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Manager on Duty.
Ensure service is performed in a timely, efficient yet comfortable manner to maintain proper pace of service.
Ensure that quality and details are being maintained daily.
Maintain complete knowledge of and ensure staff's compliance with all departmental/HH policies and procedures.
Checks and orders supplies of all food items.
Checks quality of deliveries and documentation.
Ensures correct storage of supplies.
Ensure quality of products received.
Ensure that all Coolers a cleaned and stocked daily up to the Stock Par.
Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies.
Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH requirements.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow up.
Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors.
Is always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image.
Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.