JOB TITLE: Cook
REPORTS TO : Sous Chef / Junior Sous Chef
DEPARTMENT: Food & Beverage - Kitchen
1. Primary responsibilities
1.1 To assist in the preparation of mis-en-place and production of food during operation time.
2. Job Function
2.1 To cook standard and/or a-la-carte dishes in accordance with the menu.
2.2 To assists the Junior Sous Chef / Sous Chef with special dishes.
2.2 To clean and prepare the kitchen, dry store and refrigerator areas.
2.3 To assist in preparation of mis-en-place for daily operations.
2.4 To set up condiments for service and clean up after service.
2.5 To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
2.6 To ensure there is sufficient staff on standby in the kitchen at all times (eg. during toilet, smoking or lunch/dinner breaks).
2.7 To keep kitchen equipment and tools in good order and report any defects/malfunction.
2.8 To comply with the safety and hygiene standards at all time.
2.9 To constantly upgrade culinary skills through training and/or self-study.
2.10 Any other suitable tasks as and when assigned by Superior.
- Commercial Cooking
- Cooking Measurements
- Food Safety
- Food Services
- Restaurant Industry