COMPLETE Employee Restaurant Cook - Prague

JOB OVERVIEW

To assist in the preparation, production, duties and responsibilities of his/her Culinary Section as assigned by the Executive Chef. Give full support to the Chef De Partie, Junior Sous Chef, Chef, and Sous Chef when need for other Culinary related events in the hotel.

CORE RESPONSIBILITIES AND DUTIES (COOK B)

• Run the day to day operation of assigned station in the kitchen
• Assist in creating and preparing menus items and specials.
• Check and complete mise en place and set-up the station.
• Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• Maintain a good working relationship with other employees.
• Store items properly at the end of the shift.
• Ensure a clean, neat and organized work area.
• Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels.
• Perform other tasks or projects as assigned by hotel management and staff.
• Follow all guidelines for timely food service to guests.
• Be familiar with the emergency and fire safety procedures.
• Follow HACCP and local Hygiene law requirements.

COOK B

• Accountability for the F&B operations.
• Assist the Chef De Partie in performing his duties
• Maintain strict confidentiality and ensure work is of the highest level.
• Establish high levels operational standards in F&B in line with international standards
• 2 working years in the same position or in the kitchen/pastry

QUALIFICATIONS

• Previous experience in similar and/or related fields in a 5* Hotel. Cook B (1 Year)
• Physically fit
• Fluent in English
• Certificate in F&B would be an advantage