Main function:
You will be responsible for assisting the Head Chef and Sous Chef in the preparation and delivery of high-quality dishes in a timely and efficient manner.
Reports Directly to
: Head Chef
SPECIFIC DUTIES AND ACTIVITIES
As a Cook, you are also expected to comply with the conditions of the food hygiene policies.
Able to operate kitchen equipment like braising pans, baking ovens, gas cooker, grills, microwaves, and fryers.
Able to produce quality products in a timely and efficient manner for the guests.
Responsible for maintaining cleanliness and sanitation in the assigned work area.
Responsible for preparing and cooking all food items according to the recipe and specifications.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and the yield guide.
Cook food according to recipes, quality standards, presentation standards, and the food preparation checklist.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and à la carte cooking.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the head Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions onto the correct serving vessels and plates.
Maintain correct portion size and quality of the food to the hotel’s standards.
Minimize waste and maintain controls to attain forecasted food costs.
Review the status of work and follow-up actions required with the Head Chef before leaving.
Assists in providing on-the-job training & development of new cooks.
Any other assigned task by the management.