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Cook I

Cook I

M Social Hotel NY DowntownNew York, NY, US
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Preparation of Food

  • Prepare and cook a variety of authentic Spanish tapas in accordance with restaurant recipes.
  • Prepare ad cook food for banquets and meetings in accordance with hotel standards.
  • Ensure consistency in taste, presentation, and portion size.

Ingredient Preparation

  • Chop, slice, marinate, and portion ingredients in accordance with daily prep lists.
  • Prepare mise en place for each station before service.
  • Continuously restock ingredients on the cooking line as necessary during service hours.

    • Cooking Techniques

  • Use proper techniques for grilling, sautéing, frying, and braising according to hotel and restaurant standards.
  • Prepare cold tapas and charcuterie.

    • Quality Control

  • Maintain high standards of food quality, freshness, and hygiene in accordance with hotel standards.
  • Inspect ingredients for freshness and discard expired or spoiled items and write down any discarded items on the Waste Log.

    • Menu Execution

  • Follow standardized recipes and plating guidelines created by the Executive Chef in accordance with restaurant and hotel procedures.
  • Contribute to seasonal or special event menus as needed.

    • Kitchen Cleanliness & Sanitation

  • Follow all food safety (NYC DOH) and hygiene regulations (HACCP standards).
  • Maintain a clean and sanitized work environment before, during, and at the end of shift.
  • Clean workstations, equipment, and utensils throughout the shift and during closing, maintaining a “Clean as You Go” mentality.
  • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.

    • Collaboration & Communication

  • Work efficiently and respectfully with other kitchen staff, Executive Chef, dishwashers, and FOH staff.
  • Communicate effectively to ensure timely and accurate food service.

    • Guest Experience Focus

  • Understand the importance of presentation and timely service in a hotel environment.
  • Adjust preparations to accommodate guest dietary restrictions, if possible, when required.

    • Inventory & Stock Management

  • Monitor stock levels and inform supervisor of low inventory or shortages.
  • Properly label and store all food products to minimize waste.
  • Maintain cleanliness and organization of storage areas and inform supervisor when 86 or low on an item.

    • Adherence to Hotel Policies

  • Follow hotel operational standards, safety regulations, and uniform codes.
  • Support room service and banquet operation following the Banquet Event Orders (BEO) when required.
  • Prepare and service food for the Employee Cafeteria, if applicable, as specified by the supervisor.
  • Know the location and operation of all fire extinguishing equipment.
  • Be able to support any position in the Kitchen that is in need of help.

    • Training & Development

  • Participate in ongoing culinary training and hotel-mandated safety courses.
  • Assist in training new BOH team members.
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    Cook • New York, NY, US

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