Second Cook at Hilton Hawaiian Village
General Responsibilities
Prepares, seasons and cooks hot sauces, soups and stocks, broth, stews, braised, sautéed and roasted meats, fish and poultry, etc. Substitutes or relieves Cooks assigned to junior stations as necessary. May assist in the supervision and/ or training of all other Cooks; and in the absence of the Working Chef or the Executive Chef, may supervise other Cooks.
Specific Duties
None provided
Specific Job Knowledge, Skills & Abilities
None provided
Experience
None provided
Licenses or Certification
None provided
Physical Requirements
None provided
Safety Requirements
None provided
Grooming
None provided
Other Qualifications
None provided