Cook (PT)

Job Description

Job Description

To qualify to work as a cook:

• You have to possess a high school diploma at the very least, with some background in cooking in this specialty. 
• If you have courses, degrees or diplomas to your name, you will of course be considered a great person to hire at this position.
• Knowledge of different types of breakfast cuisines such as local, Indian, Chinese, Spanish, and Italian will of course be a plus point. 
• Additionally, you will be required to handle other duties in the kitchen, including overseeing food preparers to ensure that they are working properly.
• Making sure that all kitchen equipment is properly cleaned, repaired and maintained.
• Furthermore, breakfast cooks are often expected to create recipes and assist management personnel in developing menus. 
• Apart from this, it is imperative for them to be able to handle the various administrative issues pertaining to handling kitchens, so that smooth operations are ensured. 

Here is a list of duties particular to the position of a breakfast cook:

• Confer with restaurant management to determine menu items, and create recipes according to the specific tastes of customer / patron population
• Train kitchen staff to prepare menu items, according to specified recipes, and oversee their work constantly.
• Prepare breakfast items such as eggs, pancakes, flatbreads, turkey strips, bacon, and beans, according to specific recipes.
• Look through order slips to determine what types of breakfasts have been ordered by patrons.
• Create breakfast platters and plates according to order slips, ensuring that portioning is properly carried out.
• Coordinate efforts with kitchen staff members to ensure that patrons’ breakfast platters and trays are delivered to their tables or hotel rooms in a timely manner.
• Oversee food items inventory, and ensure that any low stock situations are communicated to kitchen managers in a time-efficient fashion.
• Ascertain that the cleanliness and maintenance of the kitchen area is overseen, and ensured constantly.
• Perform both preventative and regular maintenance on kitchen equipment such as food processing machines, ovens, grills, and fridges.
• Handle leftover food in a proper manner, in accordance with the restaurant’s protocols and procedures.