Fry Cook- Gordon Ramsay Fish & Chips - Steady Extra( Flamingo LV)

The fry cook is responsible for cooking and preparing a variety of menu items per recipe standards 

• Prepares, broiled, fried, baked and grilled food items in accordance with kitchen needs.

• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.

• Perform preliminary preparation work in a timely manner.

• Ensuresingredient supply levels are accurate. 

• Moveitems from shelves to carts and transport to assigned stations for restockingpurposes.

• Maintainsthe required par of food items in their assigned station from support areasthroughout the property.

• Maintainsa sanitary and organized work area.

• Understand proper safety and health codes and regulations and maintain them regularly.

• Ensure all areas assigned are clean and free of debris

• Demonstrates proper care, storage, use and cleaning of all tools and equipment.

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.

• Effectively communicates with other team members, including service and kitchen maintenance personnel.

• Assist with any other job-related duties that may be assigned.

   

• Workrequires effective communication in English, both verbal and written form in aprofessional manner.

• Workrequires a minimum of one year experience as a cook.

• Work requires ability to work from a standing position for extended periods of time.

• Work requires a neat appearance with good personal hygiene.

   

  ADDITIONAL REQUIREMENTS:  

• Loud, fast paced environment, multiple tasks to be handled under time constraint. 

•  Front-line buffet cooks will have a great deal of direct public contact. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.

• Must be able to handle a heavy business volume in a timely manner. 

• Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.