The Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste and fraud.
Kitchen Duties
- Responsible for the preparation, seasoning and cooking of food in accordance with the Standard Operating Procedures (SOP)
- Ensure the cleanliness in the kitchen
- Prepare and cook breakfast buffet according to menu of the day
- Measure ingredients required for specific food items being prepared
- Set up workstations with required ingredients and equipment
- Clean, stock, and restock workstations and buffet display cases.
- Verify that prepared food meets requirements for quality and quantity.
- Order and take delivery of supplies.
- Ensure the correct rotation by FIFO and maintain stock level of all food products.
Skills/Qualifications
- Minimum 1 year of culinary experience
- Experience in breakfast buffet setting will be an added advantage
- Be able to work in team based and fast paced environment
- Have a positive attitude towards learning and collaboration
- Physical stamina and ability to work standing for extended periods
- Availability to work evenings, weekends, and holidays as the restaurant operates 7 days a week.
Working hours: 6 Days from 4am to 1pm inclusive of 1 hour break.
Transport provided to work.
