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Cook

Under the direction of the Executive Chef, prepares food in accordance with Hotel policies and procedure.

Duties & Responsibilites

To report for duty punctually wearing the correct uniform and name badge at all times.
To prepare for set up the mise-en-place stations for the various meal periods according to performance standard.
To prepare all of food items according to the standard recipes.
To be knowledgeable of all menus
To minimize waste of all food items.
To collect food requisitions from commissary kitchen as directed.
To breakdown mise-en-place stations at the end of meal periods and store the food away properly.

To ensure that assistant cooks assist in the preparation of all food items
To assist Demi Chef de Partie in their daily tasks whenever required.
To work in any section of the kitchen when necessary or as requested by the Executive Chef, Executive Sous Chef, Junior Sous Chef. or any designated person
To become familiar with all sections of the kitchen to facilitate the flexible use of employee.
To follow all trainings carried out

To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To maintain good working relationship with colleagues and all other departments.
To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
To maintain a high standard of personal appearance and hygiene at all times.
To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within it
To carry out any other reasonable duties as assigned.
To respond to change in the departmental function as dictated by the industry, company or hotel.
To maintain good hygiene and sanitation procedures.
To be entirely flexible and adapted rotation within sub section of the kitchen.
To perform opening and closing procedures, established for the place of work as assigned.
To have a thorough understanding and knowledge of all food items menu and buffet.
To monitor for operating supplies and reduce spoilage wastage.
To carry out quarterly, bi yearly, yearly inventory of operation equipment.

Candidate's Profile:

Airport Hotel Ltd (Holiday Inn)