About
Qualifications
Culinary degree or cooking certification preferred.At least 3 years of experience cooking in a high volume institutional catering environment preferred.Must have demonstrated culinary experience in: Sauce preparation, stock preparation, garnish and menu breakoutAbility to prepare entrées for all airlinesReview production sheets to confirm specifications Prepare complex recipes per specifications Understanding of various cooking techniques.Ability to understand and complete recipes.Overseeing portion size, evaluating and improving productivity, controlling expenses.Understanding of HACCP Compliance.Extensive knowledge of safe food handling practices skills in proper use of cutlery, kitchen equipment & machinery. Knowledge of proper sanitation of work station. Full compliance will all work rules and regulations.Flexibility and the ability to react to changing priorities.Ability to communicate with Customers/Coworkers.Strong Organizational skills.Must be able to read, write and speak basic English
Languages
- English
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