Cook

Qualifications & Competencies

Ability to take direction
Ability to work in a team
Ability to work calmly and effective under pressure
Pleasant personality
Prompt
Polite
Courteous
Helpful
Basic professional cooking skills
Good organisational skills
Clear and concise written and verbal communication skills
Good personal presentation skills
Time management skills
Multi-tasking skills
Knife Skills
Sanitation and safety skills
Food handler certificate

Roles and Responsibilities

Keep place of work, storage areas and refrigerators in clean and hygienic working conditions to comply with the ISMS of the hotel
At the start of shift, ensure sufficient mise-en-place is available for service. Inform immediate superior of preparation shortage
Check and control the proper storage of products and portion control size
Label all products as per labelling procedure of the hotel
Ensure all equipments in working areas are clean and sanitized and in proper working condition
Prepare specific work station/outlet food items according to hotel set standard recipes and/or guest special request. Portion food products according to standard portion sizes and recipe specification
Visually inspect, select and use only food items ideal for the preparation of the menu
Prepare requisition for supplies and food items for own specific work station/outlet
Maintain high quality level of food production and presentation
Prepare mise-en-place, set up, breakdown and all the necessary advance preparation
Ensure food is cooked at correct temperature as per set procedures
Understand and adhere consistently with the hotel’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Adhere to FIFO for storage (First In First Out)
Maintain a high standard of personal appearance and hygiene at all times
Undertake any reasonable tasks and secondary duties as assigned by the Sous Chef and Chef de Partie/Demi Chef de Partie
Adhere to Safety and Health policy and Emergency policy of the hotel
Perform all duties and tasks in the assigned Place of Work to the standard set
Be entirely flexible and adapt to rotate within the different sections of the Kitchen assigned
Be fully conversant with all services and facilities offered by the hotel
Perform opening and closing procedures established for the Place of Work as assigned
Have a thorough understanding and knowledge of all food items
Avoid wasting mise en place and spoilage
Withdraw unsafe end products
Report any accidents
Take care in work to avoid accidents
Conduct any other cognate duties

Experience

Aleast 2 years in the similar position