Roles and responsibilities:
- Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy
- Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures
- Ensure that equipment and materials are not left in dangerous state
- Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions
- In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management
Key Competencies:
- Minimum 6 years of experience in hands on cooking including:
- Experience in a high pressure catering environment, preferably in a commercial or industrial environment
- Experience in menu planning and production
- Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability
- Able to work individually or in a team
- Ability to control food costs Creativity Eye for detail
