• Clean and sanitise working top before starting mise en place

• Attend departmental briefing by Chef de Partie

• Prepare mise en place as per menu

• Cook simple dishes as instructed by Chef de Partie

• Display food products on buffet and label them accordingly Prepare salads

• Take temperature of food products as per instructions of Chef de Partie Handle simple food orders

• Perform any cognate duties assigned by Chef de Partie

• Report any anomalies in the section to Chef de Partie or Junior Sous Chef

• Assist the Chef de Partie in coaching the Assistant Cooks

• The Cook will be required to conduct his duties in a respectful, safe and efficient manner, in accordance with the hotel’s policies and procedures, brand standards and code of conduct, under the supervision of the Chef or Demi Chef de Partie.

• Form 4, NC3 Food Production

• At least 2 years experience

• Personal Qualities: Organisational Skills, Planning and Good communication

• School Certificate

• Previous experience in same position in hospitality

• Should be Creative

• Additional Skill Required: Knowledge of Hotel Operations, HACCP standard