Position: Line Cook

Reports to: Head Chef and Kitchen Manager

Our Beliefs

We are an organization committed to integrity, honesty and a passion for quality and innovation. We have associates that love the human race, are energetic, “show their teeth” and are proud of where they work. We support an environment that allows our associates to grow personally, professionally, and financially. We create positive memorable experiences for every guest. We work hard and have fun in the workplace. We profit by living these ideals.

As a Cook I, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

Key Responsibilities

Food Preparation:

· Prepare ingredients and cooking stations for daily menu items according to recipes and portion sizes.

· Cook and assemble dishes accurately and efficiently during service hours to meet guest orders.

· Adhere to food safety and sanitation standards at all times, ensuring proper handling, storage, and disposal of food items.

· Monitor food quality and freshness, rotating stock and alerting management of any issues.

Station Management:

· Work assigned stations on the line, such as grill, sauté, fryer, or salad station, ensuring each station is properly stocked and organized.

· Coordinate with other kitchen staff to ensure smooth and timely service during peak hours.

· Maintain cleanliness and orderliness of the kitchen and cooking stations, including equipment and utensils.

Menu Execution:

· Follow menu specifications and recipes to prepare dishes with attention to detail and presentation.

· Ensure consistency in flavor, texture, and appearance of dishes to meet the restaurant’s standards.

· Communicate effectively with the sous chef, head chef, and other kitchen staff regarding menu changes, special requests, and inventory needs.

Team Collaboration:

· Work collaboratively with other members of the culinary team to maintain a positive and efficient work environment.

· Assist in training and mentoring junior kitchen staff as needed.

· Communicate any issues or concerns regarding food quality, equipment maintenance, or kitchen operations to management.

Cleanliness and Safety:

· Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.

· Follow proper food handling procedures and sanitation guidelines to ensure food safety and prevent cross-contamination.

· Adhere to health and safety regulations, including wearing appropriate attire and using kitchen equipment safely.

Qualifications

· Candidate must have cooking experience at 4-5 Star set up internationally and Multiskilled chef with expertise in Garde Manger, Continental cuisine, butchery, and bakery

· Strong knowledge of cooking techniques, culinary terminology, and food safety practices.

· Ability to work efficiently in a fast-paced environment while maintaining attention to detail.

· Excellent organizational and time management skills.

· Ability to work collaboratively as part of a team and follow instructions from superiors.

· Flexibility to work various shifts, including evenings, weekends, and holidays.

· Culinary degree or certification from a culinary school is a plus, but not required.

Grooming

All associates must maintain a neat, clean, and well-groomed appearance per Koi Resort Standards

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

All Koi Resort staff members are required to work together and assist their fellow staff members as needed despite his/her job title and duties. Working as part of a team means that Koi Resort will not tolerate or condone any staff member refusing to do an assigned task from a Manager or Supervisor on the grounds that it is not a part of his/her assigned section or that it is not a part of his/her job duties.

For example, if you are Bartender or Server, you may be asked to help with kitchen inventory if your Supervisor asks you for help. Sometimes, you may even be asked to help outside of your assigned Department. For example, if you work in the Food & Beverage Department, you may be asked to clean up a spill in the Lobby area if a Supervisor asks you for help. Similarly, if you work at the Front Desk, you may be asked to pick up a guest from the airport or assist Housekeeping in getting a room ready for a guest if a Supervisor asks for help.

I agree to the terms and conditions outlined above