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Prep Cook

Category
Fine Dining
Cuisine
Middle Eastern
Summary
Prep Cook
Salary Competitive salary
Schedule Full Time
Experience Minimum 1 year of experience
Location 3480 Main Hwy, Miami, FL 33133, USA
Category Fine Dining
Cuisine Middle Eastern

Prep Cook


Description

Position Summary

The Pasta Cook will assist the culinary team with food item preparation. We are looking for a craftsperson with the culinary expertise to prepare pasta dishes in a modern, innovative, and classic style.

Duties and Responsibilities

·         Must be able to execute all pasta menu items, for all meal periods as assigned.

·         Ability to produce all recipes utilized in your assigned kitchen.

·         Understands the differences and uses of all herbs and types of seasonings. 

·         Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

·         Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.

·         Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Report any questionable product concerns to Prep-Sous Chef to maximize product utilization and minimize waste.

·         Assist with the preparation and display of high-quality foods as established by the Chef.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Prep Sous Chef or Chef on Duty.

·         Responsible for daily cleaning and meeting organizational standards consistently throughout the day in both storage and production areas.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

·         Complete any other task given with enthusiasm, dedication, and professionalism.

 Skills/Requirements

·         Food must be prepared in a hygienic and timely manner.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Maintains and understands work safety and emergency procedures.

·         Must produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce

·         Garde Manger Skills such as centerpieces, canapé production, display cold food, amenities, and pate’s, dressings, and cold sauces.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

 Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation, and small/enclosed spaces.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds.

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and another kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

 ·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

 Education              

·         Culinary certificate from an accredited program preferred.

·         High school or equivalent education required.

Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “Serv Safe Certified” by the State of Florida.

 

 

 

 

 

 

 

 

Position Summary

The Pasta Cook will assist the culinary team with food item preparation. We are looking for a craftsperson with the culinary expertise to prepare pasta dishes in a modern, innovative, and classic style.

Duties and Responsibilities

·         Must be able to execute all pasta menu items, for all meal periods as assigned.

·         Ability to produce all recipes utilized in your assigned kitchen.

·         Understands the differences and uses of all herbs and types of seasonings. 

·         Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

·         Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.

·         Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.

·         Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

·         Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.

·         Report any questionable product concerns to Prep-Sous Chef to maximize product utilization and minimize waste.

·         Assist with the preparation and display of high-quality foods as established by the Chef.

·         Maintain expected timeliness of orders from the kitchen to the dining room.

·         Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Prep Sous Chef or Chef on Duty.

·         Responsible for daily cleaning and meeting organizational standards consistently throughout the day in both storage and production areas.

·         Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

·         Complete any other task given with enthusiasm, dedication, and professionalism.

 Skills/Requirements

·         Food must be prepared in a hygienic and timely manner.

·         A flexible schedule is required, including weekends, holidays, and evenings.

·         Maintains and understands work safety and emergency procedures.

·         Must produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce

·         Garde Manger Skills such as centerpieces, canapé production, display cold food, amenities, and pate’s, dressings, and cold sauces.

·         Follow all company policies and procedures including proper timekeeping and emergency and safety procedures.

 Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Most work tasks are performed indoors. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

·         Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation, and small/enclosed spaces.

·         Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds.

·         Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and another kitchen related equipment.

·         Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

·         Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

·         There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.

·         Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

·         Must be able to lift up to 30 lbs. on a regular and continuing basis.

·         Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

·         Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

·         Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

·         Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

 ·         Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

·         Requires manual dexterity to use and operate all necessary equipment.

 Education              

·         Culinary certificate from an accredited program preferred.

·         High school or equivalent education required.

Licenses or Certificates      

·         Ability to obtain and/or maintain any government required licenses, certificates or permits must be “Serv Safe Certified” by the State of Florida.

 

 

 

 

 

 

 

 


Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 1 year of experience
Location 3480 Main Hwy, Miami, FL 33133, USA
Category Fine Dining
Cuisine Middle Eastern

Skills
Food Safety
Grilling
Roasting
Kitchen Safety
Sauteing
Searing
Seasoning
Stir Frying
By applying you confirm you have these skills.

expired job post

3480 Main Hwy, Miami, FL 33133, USA