The breakfast cook prepares morning meals for customers at our hotel. Core duties include interpreting tickets, executing menu items (e.g., eggs, pancakes, meats), maintaining food safety, and ensuring fast, high-quality service. They must work efficiently to serve hungry customers during busy, early-morning rushes. Responsibilities: • Food Preparation: Execute breakfast menu items accurately and efficiently, following recipes, portion guidelines, and special dietary requests. • Mise en Place: Open the kitchen, set up cooking stations, and pre-prep ingredients (chopping veggies, mixing batters, slicing meats) before peak business hours. • Speed & Quality Control: Monitor food freshness and temperatures to ensure high standards are met before items are served. • Inventory Management: Monitor stock levels, rotate goods using the FIFO method (First In, First Out), and communicate supply or equipment needs to management. • Sanitation: Adhere strictly to local health and safety regulations. Clean, sanitize, and maintain workstations, kitchen equipment, and utensils. Qualifications: • Experience: Prior experience as a line cook, prep cook, or breakfast cook. • Reliability: Ability to handle early morning shifts, weekends, and holidays, as is typical in the hospitality industry. • **Stamina & Organization: **Ability to lift heavy objects (like food inventory boxes), stand for extended periods, and work in a fast-paced environment without compromising order accuracy. • Certifications: Knowledge of general sanitary and safety practices. A culinary degree or formal certification (such as a ServSafe Food Handler certification) is a plus.

• Food Preparation: Execute breakfast menu items accurately and efficiently, following recipes, portion guidelines, and special dietary requests. • Mise en Place: Open the kitchen, set up cooking stations, and pre-prep ingredients (chopping veggies, mixing batters, slicing meats) before peak business hours. • Speed & Quality Control: Monitor food freshness and temperatures to ensure high standards are met before items are served. • Inventory Management: Monitor stock levels, rotate goods using the FIFO method (First In, First Out), and communicate supply or equipment needs to management. • Sanitation: Adhere strictly to local health and safety regulations. Clean, sanitize, and maintain workstations, kitchen equipment, and utensils.