FUNCTION:To perform a variety of tasks as assigned by Executive Chef, Executive Sous Chef or Sous Chef in a skilled, efficient, safe and hygienic manner.
A Cook is responsible for preparing, cooking, and sometimes plating food to meet the standards of the establishment.
While not always formally trained like a chef, a cook plays a vital role in day-to-day kitchen operations.
Responsibilities
Anticipate and attend to the guest's needs and desires immediately.
Work in the kitchen as directed.
Preparation and assistance in the cooking and serving of food.
Operate dishwasher & wash area.
Cook food in various utensils, grillers & equipment.
Ensure that your work is carried out in a timely and efficient fashion.
To attend and be responsible for all training provided to you by the Chefs.
To supervise & train staff where directed to do so.
Check quality of ingredients.
Minimise wastage at all times and record where needed.
Maintain a clean and safe working area at all times.
Take responsibility for a variety of cleaning duties and responsibilities.
Ensure that the established standard operating procedures are followed at all times.
Help produce an environment of learning and professionalism.
Maintain your self appearance in accordance with the hotel's grooming standards.
Maintain a harmonious relationship with other members of the service team.
Comply with all of the established hotel operational policies & procedures.
Have a full knowledge of, and practice all of the hotel's established occupational health and safety guidelines (OH&S).
Perform any other duties as directed.
Monitor stock and place orders when there are shortages.
Ensure all food and other items are stored properly
To follow all other direction and complete tasks as required or instructed by management
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