Job Purpose
The Cook is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management
Operations
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Observe stock control procedures are implemented and maintained
• Liaise with F&B Service team regarding the availability of menu items, additions to the menu and any relevant
changes
• Work with and co-ordinate the work of fellow colleagues in the preparation and production of food as required
• Prepare and ensures availability of mis en place as required
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any
problems to the Chef
• Assist and liaise with chef on duty as required
Knowledge and Experience
• Certification for kitchen experience not necessary
• Basic food hygiene certification required
• Has basic food handling and knife skills
• Basic reading, writing and oral proficiency in English language
