Cook

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BASIC FUNCTION:

The Cook is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.

Additionally, he/ she is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement and food garnish.

MAIN DUTIES & RESPONSIBILITIES:

• As a Cook, you are expected to comply with the conditions of the food hygiene policies.
• Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
• Accepting store deliveries are also part of the Cook chef duties.
• Cook Chef are also required to ensure that all stocks are well maintained.
• Cook also ensure that mise en place for food preparation is completed.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Ensure constant innovation in buffet preparation and presentation.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Responsible to maintain food logs.
• Support the Demi Chef de Partie in the daily operation and work.
• Test foods to ensure proper preparation and temperature.
• To assist Chef de Partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.
• To assist chef with chopping, packing and helping/learning with dishes.
• Attend the training being conducted and implement in daily operations and improve the quality of food.
• You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• Work according to the menu specifications by the Chef de Partie.
• Need to be flexible and willing to help other departments at busy times as and when required.

CRITERIA:

• Food Production Certificate /Diploma in culinary is required.
• Experience working in hospitality & travel industry
• Good standard of spoken and written English & French.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Food Handler Certificate
• Sound knowledge of food health and safety regulations