Cook - Intercontinental Taif

Job description

Description

About us
The primary responsibility of this role is to align the hotel’s policies and procedures to deliver “Great Hotels Guests Love” and create the right environment in which our colleagues can experience our “winning ways and IHG commitment. Under the general supervision of the Sous Chef your responsibilities will be to maintain established standards of hygiene, food quality, plate presentation, safety food storage and food cost. Commi I is a station cook posted in a specified kitchen section (i.e., pastry, hot and cold).At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:• Be charming by being approachable, having confidence and showing respect.• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
Your day to day
• Participates in Kitchen’s training or off job training as required by management • Assists in ensuring that fridges, freezers, cupboards and working tables are kept clean at all times.• Knows all recipes, menus and products related to assigned section • Responsible to improve his knowledge and future growth with company • Develops positive working relations with team members• Ensures a high level of cleanliness in his Section by making sure that it is kept organized, fit for food production.• Prepares food orders as per required standard • Maintains high standard of quality and food presentation (follow pictures if there are any) • Maintains comprehensive product knowledge on ingredients, equipments, market and current trends • Deals effectively with guest requests and takes appropriate actions to resolve guests complaints
What we need from you
• Initiates daily requisition based on the business, and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.• Control labour costs within assigned kitchen department.• Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.• Assists kitchen management in creating menus, recipes, costing and food quality standards • Ensures that all food transfers are correctly recorded • Reports any non-available item to Section Head, and proposes an alternative if the item cannot be prepared within an acceptable time frame.• Performs related duties and special projects as assigned.• Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly.• Reports any injury and accidents to his supervisor or kitchen management • Must be familiar with HACCP standards and food hygiene regulations