Cook

Maintain high levels of personal hygiene and appearance, and health and safety standards in workplaces, for all the team.

•Replacing the immediate upper cook in his absence. Substitute or assist other cooks during emergencies or rush periods.

•Prepare the mise-en-place of his/ her responsibility area and study carefully the daily menu for proper implementation. Inform superiors on any shortages of items in the department

•To be able to work in all jobs in the kitchen and know all the food recipes for menus and buffets.

•Operate large-volume cooking equipment such as grills, deep fryers, ovens, salamanders etc.

•Read food order slips, and prepare and cook food according to instructions.

•Weigh, measure, and mix ingredients, season and cook food, according to recipes or personal judgment and experience to ensure even cooking.

Qualifications Requirements: Diploma in Food Production from a Hotel School or previous experience in the same position; Excellent knowledge of the Health & Safety and Food Hygiene requirements

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