As a member of our hospitality team, the primary responsibility of a Prep Cook is to consistently produce high-quality food items for either the hotel Restaurant outlets or Banquets under the direct supervision of the Kitchen Supervisor or Sous Chef. This role is responsible for following recipe cards to ensure accurate preparation, conducting daily “Taste Panels”, utilizing correct food handling procedures, and maintaining ASI HACCP charts to ensure food safety. A crucial part of this role is maintaining cleanliness in the service line, following production charts, keeping records of production usage and leftovers, and upholding quality and consistency standards.

·         Follow recipe cards and correct handling procedures meticulously to ensure consistency in food preparation and maintain food safety standards.

·         Take charge of ASI HACCP Charts (Hazard Analysis and Critical Control Points) to monitor and document food safety controls effectively.

·         Minimize overproduction and utilize leftovers efficiently to prevent food wastage and control costs.

·         Prioritize safety at all times by adhering to established safety protocols and best practices in the kitchen.

·         Strive to maintain the highest quality and appealing presentation of all dishes leaving the kitchen.

·         Prepare dishes according to recipe cards and the guidance of chefs, ensuring accuracy and adherence to hotel standards.

·         Conduct sensory evaluations (taste, smell, and visual inspection) of products and mise in place before service to ensure quality and correct ingredients are used. Report any issues to supervisors or chefs promptly.

·         Handle and store all equipment properly, and maintain cleanliness in the service line and related areas through regular cleaning and the "clean as you go" approach.

·         Ensure proper holding and storage of food items with minimal handling to preserve quality and avoid unnecessary waste and utilize proper wrapping, labeling, dating, and rotation techniques.

·         Conduct daily taste panels to assess the seasoning and quality of dishes before serving.

·         Uphold food sanitation and quality standards, including regular cleaning of equipment, mopping floors, and maintaining a clean and organized work area.

·         Be open to performing reasonable tasks assigned by Lead Cooks, culinary supervisors, or hotel managers to support the kitchen operations effectively.

·         Foster positive working relationships with all team members in the department and the hotel, promoting teamwork and cooperation.