Cook II, Pastry

The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook IWhat you will be doing: Act as a leader, mentor, and project a positive influence in culinaryMust be able to effectively communicate with external departments in a timely manner to support culinary functions.Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.Cook meat, fish and poultry to proper temperatureDisplay a working knowledge to emulsify cold or hot sauces/dressingsPerform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill.Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients.Must be able to read, write, understand and adjust recipes according to business levelsRead, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standardsParticipate in scheduled internal and external departmental meetings as required.Ensure the cleanliness and maintenance of all work areas, utensils, and equipmentFollow all safety and sanitation policies when handling food and beverageFollow kitchen policies, procedures and service standards