Complimentary Breakfast Cook Cocineroa de Desayunos

Complimentary Breakfast Cook

POSITION PURPOSE

Prepare all food items for the hotel outlets based on standardized recipes while complying with all applicable sanitation health and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes using variety or kitchen utensils and equipment such as blenders mixers grinders slicers and tenderizers to prepare foods.
• Operate largevolume cooking equipment such as grills deepfat fryers or griddles
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens boilers grills roasters and steam kettles.
• Clean food preparation areas cooking surfaces and utensils.
• Maintain sanitation health and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Set up complimentary breakfast areas. Pull necessary stock and indicate on pull sheets for processing of all inventories used. Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils. Polish all glass plates and stemware. Place food product out in an appetizing and appealing manner.
• Greet all guests arriving and ensure all guests entering are allowed access. Familiarize new guests with the stations and offer any assistance.
• Clean up after guests are finished and prepare for arrival of new guests. Maintain lounge by sweeping detailed cleaning of all countertops chafing dishes cabinets pantries chairs and tables. Dusting of mirrors artwork computer desk fax machine and display tables. Cleaning of windows sweeping of patio cleaning of trash from guests in landscaping around patio. Clean all walls and entry doors. Clean highchairs.
• Break down all stations and return dirty dishes to kitchen. Refill all supplies including salt and pepper dispensers restock napkins condiments and leave lounge stocked and clean for the next shift. Clean refrigerator start dishwasher clean kitchen floors and clean cart while placing clean bus tubs.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems safety hazards accidents or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers 10F) and kitchens 110F) possible for one 1 hour or more.
• Must be able to stand and exert wellpaced mobility for up to four 4 hours in length.
• Must be able to exert wellpaced ability to maneuver between functions occurring simultaneously.
• Must be able to exert wellpaced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
• Hearing smelling tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff guests and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick pinch type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities:

• Must be able to speak read write and understand the primary language used in the workplace.
• Requires good communication skills both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Selfdriven and able to work independently.
• Experience in using cutting tools cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling baking boiling etc.

EDUCATION

High school or equivalent education required.

EXPERIENCE

• Minimum 2 years cooking experience preferably high volume

LICENSES OR CERTIFICATIONS

• Food Handlers certification required.

GROOMING

All Staff Members must maintain a neat clean and wellgroomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.