The Cook ensures a successful link between the Chef Tournants and the area of responsibility. His / her primary role includes a professional, hands-on approach, which involves : leading, training, and demonstrating exemplary culinary skills and knowledge.
He / she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation.
The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He / she is responsible for documenting and communicating with the Chef Tournant and / or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues.
The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his / her outlet or in another outlet / venue.