Job Summary
The Restaurant Cook shall assist the Chef in preparing, cooking, presenting, and executing high-quality dishes to the highest standards and creating amazing dining experiences for all our guests. He/she shall assist the Chef in creating menu items, and recipes, and developing dishes. He/she is responsible to supervise the junior commis and providing them with proper training and guidance to ensure the highest standards and consistent quality are met.
Duties and Responsibilities
1. Operations
- Support the Chef on daily food preparation to ensure smooth running and to meet the highest quality standards set by the company.
- Full awareness of all menu items, recipes, methods of production, and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Prepare and execute menu dishes to the highest standards
- Handle a wide range of raw fish and other seafood and carry out daily mise en place production.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met.
- Follows the instructions and recommendations from the Chef to complete the daily tasks.
- Support the team in recipe development, planning, and creation of new dishes
- Organize kitchen space in an efficient and professional manner and ensure the area is clean and tidy in accordance with food safety and hygiene standards.
- Assist the team in maintaining strict costing through efficient purchasing and consumption of stock, minimizing wastage of stock, and efficient utilization of kitchen equipment.
- Comply and ensure food hygiene and safety standards are strictly adhered to on a daily basis
- Checks periodically expiry dates and proper storage of food items in the section.
- Foster and promote a cooperative working environment, maximizing productivity and team morale.
- Cooperate with management in the execution of marketing initiatives, events, and other activations
- Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
- Any other duties as assigned by the Chef.
2. Service
- Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers
- Participate in service to support the team.
- Handling and resolving guests’ complaints pertaining to food issues
3. Human Resource
- Supervised kitchen staff to attain high standards of product knowledge and service.
- Assist the Chef in the planning of training programs for the Kitchen and Service Team.
4. Health and Safety
- Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards
- Enforce food labeling.
- Monitor and ensure proper handling of equipment
- Does daily check of freezer and chiller to ensure food is stored at the correct temperature and records are up to date
5. Other
- Any other tasks as assigned to you by the Chef.
