The Cook I will report directly to the Demi Chef de Partie, Chef de Partie, Garde Manger Chef, Sous Chef, Chef de Cuisine.
To ensure that the working area is clean at all the time.
To collect fish and meat from butchery and to check that all the inter kitchen transfers correspond to the requirements.
To compile the daily mise en place
To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team
Take any note on new recipes, new procedures, keep his/her learning process going at all times to improve his professional knowledge
Perform any general duties as defined by his/her supervisor and help in any other department or section in the kitchen.
To ensure that all food is cooked and presented to excellent quality as devised by the Executive Chef
To promote effective team work
Successful incumbent must have good understanding of food vocabulary in the English language.
MANDARIN ORIENTAL BODRUM
-The award winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.
-Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.
-The Group regularly receives international recognition and awards for quality management and legendary service hospitality.