Cook

Job Description

Job Overview: Shift, based on business schedule

A Heads team of cooks responsible for food production for outlet kitchen on a daily basis. Responsible for safe, great food. Assure that the service and quality of your work are conform the policies & procedures and conform the standards of performance of the Renaissance Wind Creek Curaçao Resort as well as the Food & Safety Program policy according to Marriott standards.

 Purpose:

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System:

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Requirements:

• A certificate of the Great Food Safe Food training
• Minimum 2 years Experience in hotel (200 plus rooms)
• Knowledgeable of HACCP standards
• Extensive knowledge of food handling and sanitation standards
• Experience in high volume operation and A la Carte menu composition
• Understanding of restaurant, bar/lounge, room service and catering operational procedures
• Team player.
• Be a responsible and motivated person.
• Didactic skills/ability to train and develop staff
• Ability to create menus, write recipes and create new dishes
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Computer skills (word and excel)
• Knowledge of overall hotel operations an they affect kitchen and related areas
• Knowledge of Purchasing, inventory controls, supplies and equipment
• Knowledge of overall hotel operations as they affect kitchen and related areas
• Good communication skills (English speaking and writing should be fluent, a second language is required and can be Dutch, Spanish or Papiamento)

Responsibilities: (please ensure you meet the listed requirements prior to applying)

• Oversees banquet and production kitchens.
• Represents the food production on a daily basis.
• Ensures that SOP’s are followed.
• Enforces company policies ensuring they are in effect regarding:
• Clean as you go.
• Proper uniform worn.
• Month end inventories taken.
• Safety training on food handling equipment; accident reports written.
• Follow requisition of food items policy.
• Recipe cards developed, followed and used in conjunction with use records.
• Update use records as needed.
• Follow-up on production charts to ensure no over producing and waste.
• Follow-up on taste panels.
• Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items.
• Supervises and directs training in food production areas.
• Checks to see appropriate records are complete.
• Supervises and ensures that compliance of recipes is maintained and that quarterly audits are completed by managers and senior QCT graduates.
• Holds food production meeting daily.Kitchen – Page J-16 Marriott International – All Rights Reserved 1998