Cook-Pantry

Prepares all food relating to salads, pastries, hor’sdeurves, snacks and other cold and room temperature items in accordance with hotel and Hilton Hotel Corporate standards.

• Prepares all food items according to standard recipes and/or as specified on guest/customer check and BEO to ensure consistency of product to the guest/customer. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health Department regulations.
• Reads and employs math skill to follow recipes.
• Supplies assigned work station with all needed products and culinary equipment for prompt production.
• Stores all food in refrigerator boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage.
• Maintains area in a clean condition at all times.
• Assist with the preparation, presentation and service of the different menus served.
• Assist in the preparation of the daily order list and transport products to the designated storage for the operation.
• Follow the measurement and quantity instructions for the food production.
• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
• When the need arises to produce batters, breads, cakes or cookies made at the property it can be executed by any cook (I, II, or Pantry) that has the skills and knowledge to do it.
• Ensure that the equipment are operating properly and report any malfunction to management.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Maintain an open line of communication between guest/customers, management and service staff.
• Comply with Health Department requirements at all times.
• Attend to guest/customer requests.
• Greets guest/customer/customer immediately with a friendly and sincere welcome.
• Assist co-workers.
• Attend training for team members.
• Follows hotel standards for safety and security.
• Perform duties incidental or related to the duties set for the above.
• Attend all mandatory meetings.
• Follow lost and found procedures.
• Ensure food production is prepared on time at least one hour prior to serving time as per the BEO.