COOK Professional3 weeks ago - Jobs - Unspecified - 42 views
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.
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.
Qualifications: Form 4, NC3 Food Production.
Experience: Atleast 2 years experience.
Personal Qualities: Organisational Skills, Planning and Good communication.
Qualifications: School Certificate.
Experience: Previous experience in same position in hospitality.
Personal Qualities: Creativity.
Additional Skill required: Knowledge of Hotel Operations, HACCP standards.
Haccp- Food Hygiene.
Food Safety training.
On job trainings.