Job vacancy Cook, General

Candidate’s Profile:

Basic theoretical knowledge (secondary level – NC 3 or equivalent) and/or prior professional experience
Working experience as Assistant Cook for 1 year +
Understand both English and French

Main Responsibilities:

Take part in training and implement accordingly
Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
Keep superior informed about all unusual matter concerning any plan affecting his/her area
Ensure guests satisfaction during services
Ensure the quality of food produced and served to guests are as per set standard
Report customer complaints efficiently to superior
Determine in consultation with Chef de Partie, amount of commodities necessary to start preparation
Comply with Quality Management System and S&H regulations and policies
Receive and examine work programmes from superior
Collect and check ordered food items from store
Prepare “mise-en-place” of all foodstuffs as appropriate
Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry
Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
Respect and apply SOP
Ensure compliance to all safety standards
Respect procedures for food handling purposes
Participate in presentation & decoration of buffet
Comply with all the sustainability commitments and practices implemented within business units
Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society