Cook

RESPONSIBILITIES • Comply with Quality Management System and S&H regulations and policies • Collect ordered food items from store • Check all products (dry, frozen and fresh provision) collected by the kitchen helper or assistant cook • Receive and examines work programmes from superior • Prepa ...

RESPONSIBILITIES
• Comply with Quality Management System and S&H regulations and policies
• Collect ordered food items from store
• Check all products (dry, frozen and fresh provision) collected by the kitchen helper or assistant cook
• Receive and examines work programmes from superior
• Prepare “mise-en-place” of all foodstuffs as appropriate
• Prepare the plate as per instructions from superior
• Participate in presentation & decoration of buffet
• Cook as per fiches techniques
• Keep workplace tidy
• Take part in training and implement accordingly
• Keep superior informed about all unusual matters concerning any plans affecting his/her area
• Ensure guests satisfaction during services
• Report customer complaints efficiently to superior
• Determine in consultation with Chef de Partie, amount of commodities necessary to start preparation
• Minimize wastage and breakages
EXPERIENCE
• Basic theoretical knowledge (secondary level – NTC 3 or equivalent) and/or prior professional experience
• Working experience as Assistant Cook for 2 – 3 years