Speciality Cook
Employer
5560 William Flinn Hwy
Gibsonia, PA 15044
United States
Job description
THE PROSPECTIVE SPECIALTY COOK WILL BE RESPONSIBLE FOR OVERSEEING AND GUIDING OTHER COOKS, FOCUSING ON THE INTRICACIES OF PREPARING
MEDITERRANEAN AND HALAL CUISINE, AS WELL AS THE ART OF PLATING AND SERVICE. THIS INCLUDES TRAINING STAFF IN THE CORRECT METHODS OF CARVING AND
PORTIONING MEATS, AN ESSENTIAL SKILL IN MEDITERRANEAN CULINARY PRACTICES, PARTICULARLY FOR DISHES INVOLVING BEEF, VEAL, CHICKEN, AND LAMB. THE
SPECIALTY COOK'S SUPERVISORY DUTIES EXTEND TO ENSURING THAT ALL KITCHEN OPERATIONS ADHERE TO SAFE AND SANITARY FOOD-HANDLING PRACTICES, A
CRITICAL ASPECT IN HANDLING HALAL MEATS AND MAINTAINING A CLEAN AND ORGANIZED FOOD PREPARATION ENVIRONMENT. MOREOVER, THE SPECIALTY COOK
WILL PLAY A PIVOTAL ROLE IN THE MANAGEMENT OF FOOD INVENTORY, INCLUDING ORDERING, STOCK ROTATION, AND MAINTAINING ACCURATE RECORDS AND
ACCOUNTS. THIS ENSURES A CONTINUOUS SUPPLY OF FRESH INGREDIENTS NECESSARY FOR PREPARING HIGH-QUALITY TURKISH CUISINE. THE COOK WILL ALSO BE
INSTRUMENTAL IN TRAINING PERSONNEL ON THE NUANCES OF FOOD PRESENTATION AND PLATE DECORATION, SKILLS THAT ARE PARAMOUNT IN ENHANCING THE
DINING EXPERIENCE. ADDITIONALLY, THE COOK WILL MENTOR A JUNIOR COOK FOR A PERMANENT POSITION, IMPARTING VALUABLE CULINARY SKILLS AND
KNOWLEDGE. IN CARRYING OUT THESE RESPONSIBILITIES, THE SPECIALTY COOK WILL OPERATE WITH SIGNIFICANT AUTONOMY, REPORTING DIRECTLY TO THE
PRESIDENT.
SEASON, BAKE, ROAST, BROIL, AND STEAM MEATS, VEGETABLES, AND OTHER FOOD. WEIGH, MEASURE, AND MIX INGREDIENTS ACCORDING TO RECIPES FOR TURKISH
CUISINE, USING VARIOUS KITCHEN UTENSILS AND EQUIPMENT. PREP FOOD FOR 100-200 SERVING PER DAY.
CARVE AND TRIM HALAL MEATS, USE GYRO MACHINE, PREPARE MEATS SUCH AS BEEF, VEAL, CHICKEN, AND LAMB FOR HOT AND COLD SERVICES. INSPECT AND
CLEAN FOOD PREPARATION AREAS, SUCH AS EQUIPMENT AND WORK SURFACES, OR SERVING AREAS TO ENSURE SAFE AND SANITARY FOOD-HANDLING PRACTICES.
ENSURE FOOD IS STORED AND COOKED AT CORRECT TEMPERATURES. MAINTAIN FRESH STOCKS, PROPERLY INVENTORY AND ROTATION, TRACK AND ORDER STOCK,
AND MAINTAIN RECORDS AND ACCOUNTS. PORTION, ARRANGE AND GARNISH FOOD AND SERVE TO WAIT STAFF.
TRAIN PERSONNEL ON HOW TO SERVE THE FOOD AND DECORATE THE PLATES AND TRAIN A JUNIOR COOK FOR THE PERMANENT POSITION.
Special Requirements
Knowledge of Turkish Food Preparation and Halal Meat Preparation.