Cook

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Job Mission: Responsible for the preparation/regeneration and presentation of the food produced in the kitchen where assigned, through the efficient performance of their duties, always complying with the quality standards and recipes established for each dish requested, paying special attention to the creativity, composition, seasoning, and presentation of the dishes to ensure the satisfaction of guests and customers, earning their recognition and preference for the hotel's food.

• Complies with the instructions of their immediate supervisor regarding shifts, schedules, tasks, and daily workloads to be performed, with the assistance of the Cook's Assistant assigned.
• Carries out the organization of the cold room and refrigerators in their station, for the proper use of products, continuously striving to achieve the highest levels of efficiency in the use of resources within their section and department.
• Ensures that all refrigerated products are in good condition, using the least recent ones and separating newly received items for later use. Continuously verifies that the proper temperature is maintained in refrigerators and cold rooms.
• Carries out the assigned production according to the procedures and presentation established in the quality standards, recipes, and photographs, monitoring portion control and ensuring that waste is kept to the minimum acceptable level.
• Ensures that all requests from the point of consumption are delivered efficiently and promptly, meeting the required specifications regarding garnishes, cooking temperatures, etc.
• Complies with HACCP, safety, cleaning, and hygiene standards in all duties, maintaining the highest standards of hygiene, cleanliness, and order, minimizing the risk of accidents resulting from unsafe practices and ensuring the quality of the food prepared.
• Ensures that the products used in preparations meet quality, quantity, and yield standards, reporting any anomaly or deviation to their immediate supervisor.
• Maintains close communication with their immediate supervisor to coordinate the interaction of their section with the other kitchen areas, the food service outlet, and other hotel departments.
• Immediately reports to their supervisor any setbacks that may arise during the performance of their duties and that could affect the operation of the section.