The Cook assists cooks and chefs in theproduction of different foods. He/She ensures that food is prepared and served to the customers on time. He/She ensures that healthand safety standards with all food, beverage and equipment are upheld in the kitchen. He/She assists the cooks and chefs in making requisitions for food items. He/She ensures kitchen staff stores all food items.
- Apply quality systems.
- Cultivate productivity and innovative mindset.
- Demonstrate basic dry heat cooking methods.
- Demonstrate basic knife skills.
- Demonstrate basic moist heat cookingmethods.
- Demonstrate the service vision.
- Follow food and beverage safety and hygienepolicies and procedures.
- Implement operations for service excellence.
- Maintain food and beverage productionenvironment.
- Maintain quality control procedures.
- Maintain safe and secure workingenvironment.
- Provide safety and security for guests.
- Receive and store food products.
- Respond to service challenges.
- Solve problems and make decisions atoperations level.
- Understand halal food requirements.
- Work in a diverse service environment.
