Cook - Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch Gauteng

BRIEF DESCRIPTION:-

The Cook at Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch is responsible for preparing and cooking food according to recipes and quality standards while ensuring kitchen hygiene and food safety. The role involves managing kitchen tools and equipment, conducting sanitation duties, adhering to safety protocols, and supporting team members to achieve common goals. Essential requirements include at least one year of relevant work experience and a high school diploma or equivalent.

JOB TITLE

Cook - Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch

COMPANY

Protea Hotels

POSITION SUMMARY

You will be responsible for preparing and cooking food following recipes and quality standards, maintaining kitchen hygiene, and ensuring food safety. Your role includes managing kitchen tools and equipment, conducting sanitation duties, and upholding the company's policies and procedures. You will also engage in communication with staff and guests, and support team members to achieve common goals.

CRITICAL TASKS

Safety and Security

• Adhere to company and departmental safety and security protocols to maintain a secure and clean environment. • Report accidents, injuries, and unsafe work conditions to the manager immediately. • Follow safe operation and storage guidelines for tools, equipment, and machinery. • Use proper equipment, wear appropriate PPE, and employ correct lifting techniques to prevent injury. • Complete relevant safety training and certifications. • Identify and address unsafe work conditions or report them to management and security personnel. • Follow emergency procedures for property-specific situations.

Policies and Procedures

• Follow company and departmental policies and procedures. • Protect company tools, equipment, and assets in compliance with company guidelines. • Maintain a clean, professional uniform and appearance as per company policies. • Protect the privacy and security of guests and coworkers. • Perform other duties as requested by supervisors.

Guest Relations

• Assist colleagues to ensure timely and excellent guest service.

Communication

• Communicate with guests and coworkers using clear, professional language.

Working with Others

• Support coworkers and treat them with respect and dignity. • Foster positive and productive relationships with employees and departments. • Collaborate with team members to promote teamwork and achieve goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for extended periods or throughout the shift. • Reach above and below the knees, including bending, twisting, pulling, and stooping. • Move, lift, carry, push, pull, and place objects up to 25 pounds without assistance.

General Kitchen

• Prepare potentially hazardous foods at the correct temperature per HACCP guidelines. • Follow personal hygiene and food safety protocols to ensure food safety. • Comply with food safety and handling policies, including product rotation and Cold Chain compliance. • Monitor food quality and notify the manager of any issues. • Control food waste by managing food preparation and portioning. • Communicate with the Chef during busy periods to ensure optimal guest service. • Operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers. • Check appliance and food temperatures using thermometers and report any issues. • Report maintenance issues to the appropriate personnel. • Stay updated on company Food Safety Programs and relevant regulations.

Sanitation and Maintenance

• Clean and disinfect kitchen areas, tools, knives, and equipment to ensure sanitary conditions. • Set-up and break down workstations with required tools, ensuring items are stocked and cleaned. • Follow sanitation, cleaning, and pest control guidelines. • Disassemble and clean kitchen equipment safely.

Kitchen Tools & Equipment

• Safely and appropriately use kitchen tools, including proper opening of containers, knife handling, and using safety devices. • Use measuring tools to accurately measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality, and presentation standards. • Portion, chop, and store food ingredients for cooking. • Wash and peel fresh fruits and vegetables. • Test foods to determine if they are sufficiently cooked. • Weigh, measure, and mix ingredients according to recipes. • Monitor food quality throughout the preparation and day. • Prepare cold foods like salads, sandwiches, and dressings.

Set-up

• Ensure proper portioning, arrangement, and garnish for food served to waiters or patrons.

Banquet/Buffet

• Break down workstations and return labeled back-up items following food handling procedures.

CRITICAL COMPETENCIES

Interpersonal Skills

• Teamwork • Diversity Relations

Personal Attributes

• Safety Orientation • Dependability • Presentation

Stock and Inventory

• Food Storage and Rotation

Basic Cookery

• Recipe

PREFERRED QUALIFICATION

Education

• High school diploma or G. E. D. equivalent

Related Work Experience

• At least 1 year of relevant work experience

Supervisory Experience

• No supervisory experience is required