Summary
Date Posted: Saturday, April 23, 2022 , Base Salary: Not Disclosed

JOB DETAILS:
Identification Section
Job Title: Cook
Job Grade: M7
Division: Operations
Department: Food and Beverage
Supervisor: Sous Chef

Job Purpose
The cook shall be responsible for following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. Should also be able to ensure that the entire kitchen, utensils, refrigerators and storerooms are kept clean and tidy. The Cook should be able to use various cooking techniques and methods to prepare meals that meet customers’ expectations. Ultimately, should be able to handle multiple food orders without compromising on quality.

Key Responsibilities
•Assisting other cooks to ensure that food orders are completed in a timely manner.
•Efficiently resolving problems with customers’ orders.
•Follow guidelines, recipes, yield guides and the Hotels prescribed standards to prepare cold, hot foods and pastries.
•Preparing supply requisitions and food items for production
•Inspecting and selecting only high standard foods and preparing
•Tracking and monitoring proper product storage ensuring adequate portion control maintain product quality.
•Keeping clean all equipment, refrigeration and working areas to abide by the Public Health Department standards
•Ensure that assigned areas have adequate supplies as per the days production sheet, daily menus, and banquet functions Complying with departmental policies, standards and procedures for efficiency.
•Attend all kitchen meetings and team briefs
•Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
•Plating prepared foods based on senior chef’s guidance
•Working with servers to ensure that orders are completed according to request and on time
•Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
•Monitor stocks for baking ingredients such as flour, sugar etc.
•Check quality of material and condition of equipment and devices used for cooking
•Undertake any other duties as assigned by the respective Supervisor

Knowledge, Skills, Qualifications and Experience
a) Professional Qualification:
•Grade 12 certificate
•Trade/ Professional Certificate in relevant field.

b) Work Experience:
•Minimum 1-year relevant work experience in similar position

c) Skill Specifications:
•Sound knowledge of cooking methods and techniques.
•Proven experience working as a Cook.
•The ability to follow recipes.
•The ability to work in a team.
•The ability to stand for extended periods of time.
•Effective communication skills

Education Requirement: No Requirements

Work Hours: 8

Experience in Months: 12

Job application procedure
Please click here to apply.

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