Title:  First Cook

Short Summary

First cooks prepare hot and cold appetizers, soups, vegetables, starches, sautéed items.  They will also make sauces, pastries and dessert items, and ensure they are properly plated and garnished within a timely manner while maintaining quality control, health and safety, food safety standards.
First cooks will be responsible for each station chefs assign as lead or as an assistant to a senior cook.

Job Description

• Work as lead cook in entremetier, cold station or any other food stations within the kitchen(s)
• Assist Chef de partie’s as a Line Cook in roast (grill), sauce, entremetier, pastry in 360 Restaurant as needed
• Work with or fill in as Production Chef de partie (if qualified) when necessary and prepare stocks, soups, sauces and vinaigrettes in large quantities
• Clean, cut, marinate, prep and cook vegetables, pasta, meat and fish products for daily services and functions
• Work in functions setting, responsible for attending stations, cooking, carving meat, platting hors d’oeuvre and setting up buffet as needed
• Listen, focus and memorize orders under frequent interruptions and prepare menu items to meet the Company Menu standards
• Responsible for transportation of all food products, be sure it is packed and stacked in accordance to Kitchen Standard Operating Procedures (SOP’s)
• Manage the pastry station in 360 Restaurant, baking, plating, garnishing and presenting desserts as required
• Keep working area clean and sanitary
• Able to work as a team or independently
• Play role model and mentor toward junior and new staff 

Qualifications

• A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred.
• Completion of a secondary school diploma is required
• Valid Food Handler’s Certificate preferred
• Three (3)- five (5) years of related cooking experience is required

Working Conditions