Cook at West Side Beach Resort & Hotel

Key Responsibilities

• Cooking & Execution: Cook menu items using stoves, grills, ovens, fryers, and other kitchen equipment strictly following standardized recipes.
• Plating & Quality Control: Inspect finished dishes for correct portion size, taste, temperature, and visual presentation.
• Sanitation & Hygiene: Keep workstations clean, sanitize tools and surfaces, properly label and date stored food, and follow first-in, first-out (FIFO) rotation rules.
• Inventory Management: Monitor stock levels, track ingredient usage, and inform the kitchen manager when supplies run low.
• Teamwork & Safety: Comply with all health and safety regulations, report equipment malfunctions, and assist other kitchen stations during busy service hours.

Requirements & Qualifications

• Education: High School Diploma or equivalent; a formal culinary arts degree, certificate, or vocational training is preferred.
• Experience: Minimum of 4 to 10 years of prior experience working as a cook in a hotel, restaurant.
• Technical Skills: Strong knife skills, familiarity with various cooking methods (grilling, sautéing, baking, boiling), and ability to read and follow recipes.
• Safety Knowledge: Understanding of local food safety, sanitation, and hygiene regulations.
• Physical Stamina: Ability to stand for long shifts, work in hot or humid environments, and lift up to 50 pounds.
• Flexibility: Willingness to work early mornings, late nights, weekends, and holidays as required by the management.