3. Kitchen Cook
As a kitchen cook, you are responsible for:
• Maintaining kitchen sanitation and food safety.
• Ensuring that menu items are prepared consistently and
to quality standards every time.
• Knowing how to use the kitchen’s equipment efficiently
and safely.
• Accommodating the special dietary needs and taste
preferences of individual guests.
• Preparing food promptly.
• Making food look attractive on the plate.
• Helping to control food costs and waste.
• Working with all staff members to ensure success.
6. List List your property’s fact sheet information.
List List employee policies that affect you.
Understand Understand your property’s social media policy.
Identify Identify property standards and policies regarding uniform.
Understand Understand property standards for personal appearance.
7. Differentiate Differentiate between routine and urgent maintenance and describe the
purpose of each.
Define Define guidelines for the use of property facilities.
Explain Explain the purpose of the Manager on Duty (MOD).
Identify Identify airport and local transportation options.
List List property policies regarding parking, pets, and guest reservations.
8. Identify Identify procedures and safety equipment that protects against bloodborne
pathogens.
Understand Understand procedures to follow in case of emergency.
Explain Explain your role in your property’s security.
Explain Explain property recycling programs and procedures.
Discuss Discuss property lost and found procedures.
9. Understand Understand the role online reviews play in the success of your property.
Recall Recall ways to provide exceptional guest service.
Describe Describe best practices for assisting guests with disabilities.
Understand Understand safe lifting guidelines.
Describe Describe OSHA regulations that pertain to your position at the property.
10. Identify Identify procedures for dealing with guests under the influence of alcohol.
Explain Explain the significance of VIPs.
List
List the locations of points of interest guests might inquire about on and
off your property.
Identify Identify ways to handle and resolve guest requests and complaints.
Explain
Explain policies on guest communication, including telephone and elevator
courtesy.
Identify Identify best practices for working with your team and other departments.
15. Your Property’s Fact Sheet
Property Policies
Airport/Local Transportation
Manager on Duty
Use of Property Facilities
Lost and Found
Recycling
19. The Power of the Guest Story
Reputation Management
Teamwork and
Communication with Other
Departments
Guest Communication
Handling and Resolving Guest
Requests and Complaints
Escorting Guests and Giving
Directions
VIPs
Dealing with Guests Under
the Influence of Alcohol
21. Identify Identify and explain how to use basic kitchen tools and equipment.
List List and define some of the basic culinary terms commonly used in a
kitchen.
Discuss Discuss sanitation regulations kitchen cooks must follow, including keeping
foods out of the temperature danger zone.
List List basic kitchen safety guidelines that kitchen cooks must follow.
Describe Describe ways kitchen cooks meet superior performance standards.
22. Learn Learn how to convert standard recipes by changing the number of portions
and the portion size.
Follow Follow proper procedures for weighing and measuring ingredients.
Understand Understand standard recipe development.
Define Define standard cuts used for different kinds of foods.
Differentiate Differentiate between different kinds of knives and describe how to care
for them properly.
23. Discuss Discuss ways to handle special guest situations, including special
requests, substitutions, and complaints.
Describe Describe the correct plate presentation and garnish procedures at
your property.
Identify Identify nutrition trends that may affect your day-to-day job.
List List your property’s standard pars.
Describe Describe how to control food costs through yield testing roast meats.
24. List List the procedures for handling leftovers at your property.
Explain Explain the purpose of banquet event orders and discuss how
to use them to work more efficiently.
Review Review the process for working a call-and-pick-up system.
33. Before the
Meal
Requisition Ingredients and
Supplies
Set Up Cook’s Station
Use Standard Recipes to
Prepare Products
Sharpen, Use, and Maintain
Knives
Clean and Season Griddles and
Pans
Use Kitchen Equipment
Thaw Frozen Food
Portion Products for
Preparation and Service
34. Peel, Cut, and Mix Food
Cut and Trim Meats and Poultry
Clean and Prepare Fin Fish
Clean and Prepare Shellfish
Prepare Green Salads and Dressings
Boil, Blanch, Steam, Simmer, and Poach
Marinate Food
Prepare and Use Breadings and Batters
Sear Meat, Poultry, or Fish
Stew Meats
Sauté Food
Deep-Fry Food
Bake Food
Roast Food
Broil Food
Preparing the
Meal
35. Braise Food
Prepare Stocks
Prepare Soups
Prepare Vegetables
Cook Rice and Other Grain Products
Cook Pasta and Dumplings
Prepare Sauces
Use Thickening Agents in Soups and
Sauces
Prepare Sandwiches
Prepare Breakfast Foods
Prepare Banquet and Reception Foods
Preparing the
Meal
36. Store and Inventory Supplies
Clean, Restock and Close the
Workstation
End-of-Shift
