Cook (Restaurant, Pastry, Bakery)

Position Overview The Cook Is responsible to deliver consistent food quality aimed at creating great experience for guests. The Individual will be responsible for performing all assigned culinary tasks to the highest standards in accordance to Capella standards and supports initiatives to maintain food hygiene, health, and safety standards. The Role Prepare Food Preparation and production of all food items for the a la carte menu and/or breakfast menu to ensure that they are in compliance with the prescribed recipes and specifications Determine the required mise-en-place according to the menu order Ensure that the received products meet the predetermined quality and purchasing specifications Assist supervisor in creating new dishes and arranging sample tasting for management Assist with inventories as scheduled Escalate feedback on service challenges through proper escalation channels Talent Profile Minimum Diploma in Culinary Arts or Pastry and Baking At least1 year of experience, preferably in a luxury hotel or upscale restaurant Knowledge of food and kitchen equipment Possess food safety certification Well-versed with local hygiene requirements