Job description preview
From Accor’s original posting
Job Description: Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: • Understands menu and techniques required to execute the dishes properly. • Reports to work on time and ready to work scheduled shift. • Able to work as part of a team focused on a common goal. • Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). • Understands the importance of tasting and seasoning the food properly, no matter how simple the dish. • Understands how to work with different forms of heat and cooking methods. • Receives and applies criticism in a positive manner, even from fellow employees. • Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc.…
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