Cook

Number Of Positions :- 2

• Ensure menu items are made per standardized recipes
• Organizes, prepares and cooks food
• Prepare different specialty items
• Select, prepare and cook vegetables, meat, poultry for different menu items
• Presents and portions food on plates and adds sauces and garnishes.
• Freeze and preserve foods, regulates the temperatures of ovens, grills and other cooking equipment and examine foodstuffs to ensure quality.
• Cleans and maintains kitchen premises and follows workplace hygiene procedures and regulations.
• Follows workplace health and safety procedures including applying first aid if necessary.
• Follow daily, weekly and monthly maintenance Schedule for all Equipment in the Kitchen.
• Maintain Kitchen stock inventory and orders all Food supplies as per order Schedule.
• Adhere to all System Operating Procedures (SOP).
• Ensuring the business is complying with the Food Control Plan at all times.
• Ability to work under pressure.
• Able to work all weekend and public holiday.
• Professional approach.
• Honest and hardworking.
• Excellent attention to details.
• Perform any reasonable duties as required from time to time in order to contribute to the achievement of business aims and objectives, including but not limited to FOH, Cash Register and Waitressing.
• precise working, flexible, excellent interpersonal skills, high standard of personal presentation and hygiene.
• No qualifications or experience necessary as full training is provided.

The responsibilities are not limited to the description will be changing in timely manner as per business needs.