45 Prep Cook jobs in India
Prep Cook (Part Time)
Posted today
Job Viewed
Job Description
Job Summary :
The Prep Cook is responsible for the quality of food ingredients used; preparation methods personally used as well as those used while working with the kitchen staff. The Prep Cook prepares food needed in filling catering orders based on established recipes or customer requests. The Prep Cook will be an on-site team player and production support for all orders. The Prep Cook prepares all foods to specification to include all hot foods, sauces, and all cold food preparations according to designated preparation methods. The Prep Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, practices culinary artistry as well as the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Prep Cook works in partnership with all cooks, expeditors and management staff providing production solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation.
Responsibilities and Associated Duties :
The Prep Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards. The Prep Cook is a culinary professional in the ACW kitchen and is responsible to conduct himself or herself in the utmost professional manner whether working in our kitchen, on-site at a client location and to support all work required to include sanitation, driving, and working with external customers and Tampa support peers. The Prep Cook is responsible for working with the Culinary Team based on the system's specifications associated with all Air Culinaire client orders. The Prep Cook is responsible for verifying that food quality and specifications match the kitchen issued specification in ACES. The Prep Cook is responsible for prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging and the overall compliance with ACES specifications associated with all Air Culinaire specifications and system's orders.
Knowledge, Experience and Skill Requirements:
Benefits:
OPERATIONAL DEMANDS
The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.
Flexibility to work weekends and holidays.
LANGUAGE SKILLS
Ability to read and interpret documents such as client orders, safety rules, operating and maintenance instructions, and procedure manuals.
MATHMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
REASONING ABILITY
Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk.
The employee must lift and/or move up to 40 pounds.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate to loud.
Final candidate for the position will be required the following:
*We are a promote-from-within company, and top performers can achieve career goals quickly in this fast-paced growth organization!
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
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Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
Line Cook
Posted 4 days ago
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
Line Cook
Posted 4 days ago
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
Line Cook
Posted 4 days ago
Job Viewed
Job Description
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
Qualifications and Skills
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Line Cook
Posted today
Job Viewed
Job Description
Prepare all basic food items for the menu requested by their supervisor.
Must possess advanced knife handling skills.
Must be able to work in any section of a kitchen.
Must have a good food knowledge and understanding of culinary terms.
Must be able to read, understand, follow, and prepare company recipes.
Must be proficient in effecting completing tasks, work efficiently and productively.
Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
A culinary school degree is required.
Very strong management skills in a multicultural and dynamic environment.
Very strong communication, problem solving, decision making, and people skills.
Superior customer service, teambuilding, and conflict resolution skills.
Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
Intermediate computer software skills required.
Line Cook
Posted today
Job Viewed
Job Description
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
Line Cook
Posted 4 days ago
Job Viewed
Job Description
Must possess advanced knife handling skills.
Must be able to work in any section of a kitchen.
Must have a good food knowledge and understanding of culinary terms.
Must be able to read, understand, follow, and prepare company recipes.
Must be proficient in effecting completing tasks, work efficiently and productively.
Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
Qualifications and Skills
A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
A culinary school degree is required.
Very strong management skills in a multicultural and dynamic environment.
Very strong communication, problem solving, decision making, and people skills.
Superior customer service, teambuilding, and conflict resolution skills.
Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
Intermediate computer software skills required.
Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
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Line Cook
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
Line Cook
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
Line Cook
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.