Cocinero/a - Red Oak
Wingstop
Job Description
Job Description
Descripción
Un cocinero de restaurante es responsable de preparar alimentos de calidad, con un excelente sabor y una consistencia uniforme día tras día. Este puesto es fundamental para Wingstop Restaurants, ya que asegura el cumplimiento de los estándares de la compañía en todas las áreas de operación —incluida la preparación de productos—, garantizando que se entreguen productos y servicios de la más alta calidad a cada cliente. Asimismo, el cocinero sigue y comprende la importancia de mantener una higiene personal adecuada y de cumplir con los procedimientos de saneamiento. El cocinero del restaurante debe ser capaz de concentrarse eficazmente en su trabajo, manteniendo una actitud tranquila pero eficiente.
Cualificaciones / COCINERO
• Mentalidad orientada al servicio al cliente; posee un deseo genuino de servir al cliente.
• Bien organizado y orientado a los detalles.
• Aprendiz constante; demuestra una curiosidad insaciable y un interés en la superación personal.
• Posee una personalidad extrovertida.
• Sólida ética de trabajo.
• Cuenta con experiencia en la industria de la restauración.
• La edad mínima para este puesto es de 18 años.
• Mantiene una actitud tranquila y con tacto al lidiar con situaciones difíciles.
• Cocinar y preparar alitas con hueso, alitas deshuesadas, tiras de pollo deshuesadas y papas fritas, utilizando las freidoras y cestas adecuadas.
• Filtrar y renovar el aceite de las freidoras a diario, siguiendo todos los procedimientos de seguridad y utilizando el equipo de protección adecuado.
• Colaborar en el mantenimiento de la limpieza de la cocina durante todo el turno, aplicando la política de "limpiar sobre la marcha" y realizando la limpieza final al cierre.
• Notificar de inmediato al Gerente de Turno sobre cualquier problema relacionado con la seguridad, el saneamiento o el personal.
• Asistir a otros empleados según sea necesario.
• Seguir las instrucciones impartidas por el Gerente o el Supervisor.
• Conocer y comprender a fondo la importancia de una buena higiene y de las prácticas de manipulación de alimentos.
• Capacidad para comprender plenamente y seguir las instrucciones sobre el uso correcto y seguro de productos químicos de limpieza.
• Poner en conocimiento del supervisor cualquier problema o inquietud; estar dispuesto a solicitar ayuda.
• Identificar y proponer nuevas ideas y soluciones para mejorar la eficiencia de las operaciones.
• Representar a la marca y al departamento de manera profesional y pulcra en todo momento.
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