Cook / Assistant 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.

Job Description

• 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
• Keeps place of work tidy by cleaning to maintain hygienic conditions
• Be in line with HACCP/ISO standard.

Qualification

- 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.