COOKS - (CUISINIER/CUISINIERES) MAURICE et RODRIGUES

Preparation of à la Carte, weekly and special menus, according to standardized recipes.

To carry out all the activities of this section as per established hotel standards and procedures, and further assist his/ her colleagues in anyway possible.

Follow instructions and understand the philosophy of the Chef de Cuisine and carry out those ideas.

To verify that stock received from suppliers are to the desired standards of the Kitchen Department.

To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.

To respect portion control (according to standard recipes), standard of presentation, flavour of foods, among others. To help in minimizing waste.

To ensure that all working areas under your control satisfy the most stringent hygiene and sanitation requirements.

Going extra mile in attending to any VIP’s, guests’ / visitors’ query and dissatisfaction/s within the jurisdiction of the Kitchen Department do the necessary follow-up.  These should be done calmly, professionally and in a proactive manner.

Maintain a good working relationship with all Food & Beverage family member, and ensure a smooth flow of information.

Assist superiors in achieving the company’s goals and objective, with regards to the Kitchen Department.

Ensure that operating costs are kept to a minimum.

Achieve and exceed laid down quality standards of the hotel, with regards to guest’s service, among others.

To constantly update your knowledge and skills for the good of the establishment, through professional collaboration, seminar attendance, publications, and other resources.

To keep accurate records of tasks and duties performed everyday, and attend to any other administrative works.

To participate actively in all briefings held by superiors, by sharing his/her views and suggestions.