Description
Reporting to the Kitchen Supervisor, the Cook is responsible for preparing and presenting the retreats nutritious plant-based food & beverages to the highest quality in line with the retreat’s own standards and recipes, whilst also ensuring that the retreat’s kitchen operates efficiently on a day-to-day basis.
The role is exceptionally hands-on, with an expectation to perform a wide variety of duties. Being organised and multitasking is critical. The ability to stay focused on providing outstanding customer service, maintaining a calm, professional and safe environment in the kitchen at all times is imperative.
You will serve and present the food to guests & also clear up. Preserving the hygiene of the kitchen is a big part of the role, cleaning before, during and after cooking is essential. Assisting with ordering of raw materials and products used in the kitchen; helping manage costs and stocktaking; revise and control the use of kitchen equipment; as well as using the products at your disposal in the best way possible in line with retreat policies and procedures is a fundamental requirement of the Cook’s role.
• Perform in a qualified manner, independent and responsible, the preparation, dressing and presentation of dishes using ideal techniques
• Keep the Manager(s) on and off shift promptly and fully informed of all issues
• Set a professional example by working closely with colleagues to support the retreats values, guest requirements and commercial needs.
• Embrace and enhance the reputation, appearance and integrity of the retreat by helping to create a work environment that engenders positive energy, creativity and teamwork.
• Help ensure all health and safety guidelines in the kitchen are complied with.
• Provide excellent service and communicate with warmth and friendliness to all guests.
• Fulfil guest food and beverage dietary and allergy requirements in a timely manner while adhering to best practices and careful preparation of food items.
• Remain knowledgeable about the menu and make accommodations on individual orders as requested by guests.
• Plan for, and deal with, all guests’ allergy or dietary restrictions.
Guest service and guest communication:
• Provide excellent guest service and communicate with warmth and friendliness to all guests.
• Fulfil guest food and beverage dietary and allergy requirements in a timely manner while adhering to best practices and careful preparation of food items.
• Remain knowledgeable about the menu and make accommodations on individual orders as requested by guests.
• Plan for, and deal with, all guests’ allergy or dietary restrictions.
• Resolve problems with customer orders, or other food-related issues in the kitchen in a timely and efficient manner, working with Reception and Programme teams quietly and efficiently to provide excellent guest service.
• Deliver the cooking demo to retreat guests. Continually work to reach and maintain high standards of delivery and quality of information in this demonstration.
• To work with the management team to agree actions following customer feedback.
• Prepare, cook and present high quality, nutritious plant-based food and juices for guests while following guidelines, recipes and ethos of the retreat.
• Ensure food and juices are delivered on time, for each service. Pay attention to the presentation, making it attractive and appealing.
• Collaborate with assembling, serving and clearing the buffet service and during meal times.
• Collaborate with the Kitchen Supervisor to ensure that the kitchen area is kept adequately stocked and organised.
• Assist with stock takes and inventories as requested.
• To complete all goods received and commodity stock sheets in an accurate manner.
• Manage and handle stores and rotate all products properly.
• Be aware of, understand & apply the retreat’s policy regarding sourcing ingredients.
• To ensure that you follow the company control procedures in respect of food production, portion control and stock management.
• In the absence of the Kitchen Supervisor place orders for stock as needed, with the support from other staff as needed.
• Passionate about all types of food, preferably with experience of preparing vegetarian, vegan, plant-based diets or foods for special populations, but as a minimum demonstrable interest in these diets.
• Minimum 1-year experience working in a professional kitchen, ideally in a retreat or hotel environment, OR in a vegetarian restaurant or similar.
• Active learner: understand the implications of new information for both current and future problem-solving and decision-making.
• Negotiation skills: ability to bring others together and seek to reconcile differences.
• Quality control and attention to detail: conduct evaluation inspections of products, services, or processes to evaluate quality.