Banquet Garde Manager Cook 3

Banquet Garde Manager Cook 3Overview:Provide high quality standards and procedures in preparing/serving all banquet on experience qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) :Prepare and cook food and perform other related culinary functions. Taste andseasonfood strong culinary skills and have intermediate level proficiency in Culinary able to accomplish most of their tasks with minimal supervision and some guidance depending on complexity and skill level a solid understanding of various cooking methods ingredients equipment and the ability tocorrectly utilize and prepare food with mostall ofthe products and ingredients being developed or currently in use for the knowledge of traditional knife skills and consistently apply such skills in the able to move/cover from different stations following Omni standards as well as Chefs the ability toperform job functions with attention to detail speed and able to move/cover mostall ofthe different stations following Omni standards as well as Chefs standards. Be able toworkany station as needed with appropriate able to execute soups and sauces with minimal the ability toprioritize organize and the ability towork well under pressure of meeting production schedules and timelines good understanding of various cooking methods ingredients equipment and knowledgeable and able to maintain correct and follow Eco sure and health department with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal opening checklist with minimal upworkstationwith required miseenplace tools equipment and supplies according to a positive and professional approach with coworkers and able to follow recipe cards and prep lists accuratelyAbility to comprehend and follow opening and closing proceduresMaintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended properly and that food comes out simultaneouslyinhigh quality and in a timely any assistance needed during busy periods or need times to the Sous Chef(s) and Cook 1s to ensure optimum service to :Must have good knowledge of food handling preparation techniques and cooking techniques including but not limited to (Braising Sauté Baking Roasting Poaching Grilling Steaming and frying).Must have good fundamental knife able to read and execute most basic recipes for preparation/ cooking of hotand orcold food math skills needed to understand and implement recipes and eye/hand coordinationneededto use all kitchen equipment including kitchen have some prior experience in a similar work environment. High volume hotel upscale hotel or resorthigh volume free standingrestaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant a working knowledge of local state and federal sanitation is be able to work a variety of shifts including weekends days nights and professionalculinary attire appearance attitude and bend lift carry push pull and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.