The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests.
· Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures
· Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant
· Work seamlessly with recipes, standards, and plating guides
· Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards
· Use all equipment, tools, and machines appropriately
· Prepare menus as requested
· Always maintain a professional and positive attitude towards team members and supervisors
· Adhere to established hotel rules and team member handbook
· Keep up to date with the new products, recipes and preparation techniques
· Have full knowledge of all menu items, daily highlights and promotions
· Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production
· Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
· Carry out any other related duties as directed by the senior chefs
· Maintain an acceptable degree of knowledge with regard to food product
· Comply with all of the established hotel operational policies & procedures
Qualification:
· At least High School or equivalent, diplomas in culinary field are an advantage.
· Possess a valid Food Hygiene certificate
Experience:
· At least 1 year of working experience in any culinary-related field.
