Cook

Prepare all ingredient and basic mise-en-place and assist the chefs in various section of kitchen as instructed by his supervisor in preparing all the dishes related to the restaurant venue or banquet event.

The Cook  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

Previous work experience as Commis in a four or five star hotel or similar restaurant for a minimum of 2 years. Successful incumbent must have good understanding of food vocabulary in the English language.