Job title: Line Cook
Type of position: Fulltime
Hours per week: 40
Job description:
As a line cook you work in a regular setting where dishes are prepared from fresh ingredients or pre-processed and portioned products (semi-finished products) provided by suppliers. You normally work alone, with support from one or a few assistants. You’re responsible for the daily operations and progress in the kitchen, including overseeing and preparing dishes, and managing inventory and ordering from regular suppliers. As a line cook you contribute to menu composition and changes, as well as methods.
Responsibilities:
- Cleaning of the working environment, kitchen equipment, and reporting any irregularities/deficiencies.
- Solving minor malfunctions independently.
- Removing waste.
- Performing preparatory tasks such as washing, cutting, cooking, mixing, stirring, etc. Evaluating the quality of the products/ingredients to be used (freshness, shelf life, etc.), and preparing tools.
- Performing cooking tasks, monitoring/checking quality, tenderness, taste, color, fluidity, etc., and making adjustments/additional seasonings.
- Making orders ready for delivery by performing a la minute cooking tasks, portioning, and garnishing.
- Ensuring compliance with safety, occupational health, HACCP, and working and presentation methods (brand image) regulations.
- Planning daily tasks and ordering food and other supplies mainly from regular suppliers under fixed conditions. Receiving, checking, and storing ordered food and other items. Monitoring shelf life and hygiene.
- Checking and accounting for used quantities of raw materials and semi-finished products.
- Providing input for the menu.
- Providing information and advice to guests, including in a foreign language.
Requirements:
- At least 1 year of experience in hotel kitchen or restaurant or comparable knowledge and skill level.
- Creative: seeks challenges in coming up with new working methods, dishes, daily specials, etc.
- Quality-oriented: corrects as soon as possible if the requirements are not met. Comes with improvement proposals.
- Eye for detail/conscientious: is thorough, checks own work. Is orderly and clear, also when transferring work. Performs checks.
- Stress resistant.
- Improvisation ability/ flexible.
- Willing to work evenings and weekends.
Hierarchical Position:
- Immediate Manager: Chef, Sous Chef, Restaurant Manager, Business Manager, or Director/Owner of Chogogo Resort
- Immediate Colleagues: Restaurant Shift Leaders Immediate
- Subordinates: Kitchen Helpers/Kitchen Staff
Particularities:
It is possible that physical effort is required to fill the kitchen/warehouses. Possible location bound work and/or standing and ongoing work. Occasional workload during peak load. There is also a risk of injury from hot surfaces, knives and kitchen tools or slipping on wet or greasy floors.
If you are passionate about this role as a line cook at Chogogo Dive & Beach Resort Curacao, please send us your CV and cover letter.
Contact us!
Can’t you wait to start working in an inspiring environment with lots of possibilities and to contribute to an unforgettable vacation experience for our guests?
Mail your cover letter and CV today to hr@chogogo.com. Describe the position you would like to apply for and why you are the right candidate.
We look forward to receiving your application and who knows, soon you might be part of Team Chogogo Dive & Beach Resort!