Cook

To lead, manage and organize all requirements for his respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Kitchen Manager.

- Basic theoretical knowledge (secondary level – NTC 2 or equivalent)
- A minimum of 1 year  of working experience in a similar position preferably in the hospitality industry is recommended.

• Effects “mise-en-place” of all foodstuffs as appropriate.
• Starts cooking by executing processes according to specificity of meal/pastry.
• Adds spices and other seasonings condiments to enhance taste and flavour.
• Tastes food while in preparation and makes adjustments if necessary to improve quality.
• Prepares the presentation of the plate on receipt of orders
• Participate in decoration of buffet.
• Keeps place of work tidy by cleaning to maintain hygienic conditions
• Be in line with HACCP/ISO standard.
• Control the cleaning of the section.