Responsibilities
Below is a brief summary of the tasks involved in the Cook's Job Position:
- Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
- Wash & Cut vegetables, meats, seafood and poultry.
- Marination’s, mise-en-place and set up all stock stations
- Ensure the food quality and the presentation.
- Ensure the prompt and speedy delivery of orders.
- Set up and manage Buffet Stations with all necessary supplies.
- Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
- Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
- Receiving goods after checking the quality and quantity.
- Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
- Check the quality of raw and cooked food products to ensure that the standards are met
- Ensure personal hygiene and safety requirements.
- Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
- Monitor the performance of assistant chefs.
- Cook staff meals
Cook Skills & Qualifications:
- Basic Computational Skills,
- Organizational Skills,
- Verbal Communication,
- Culinary Arts,
- Kitchen Equipment Knowledge,
- Knowledge of International Cuisines,
- Creativity, Interpersonal Skills,
- Culinary Arts Training
Requirements:
- Must have at least 1 year F&B Cook experience
- Excellent customer service and interpersonal skills
- A team player with strong communication skills
- Willing to perform shift work schedule during weekends and public holidays
- Pleasant personality and well-groomed
