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What you will be doing Westinoperational demands require variations in shift days, starting and ending times, and hours worked in a week. TheCook III prepares salads, fruits, dressings, cold meats, fish items, canapes, cold hors d'oeuvres, and appetizers. Responsible for preparing quality food in safe and efficient compliance with proper food preparation and handling. Safely work withall kitchen equipment and followall safety protocols including handling and transportation of foods and knife work. Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste. Understand and ability to properly use seasoning. Knowledge of common food allergens and their substitutes. Ensures all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders. Complete other tasks, special projects as assigned by management.