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Cook Part Time
Job Purpose
The Cook is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management
Operations
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Observe stock control procedures are implemented and maintained
• Liaise with F&B Service team regarding the availability of menu items, additions to the menu and any relevant
changes
• Work with and co-ordinate the work of fellow colleagues in the preparation and production of food as required
• Prepare and ensures availability of mis en place as required
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any
problems to the Chef
• Assist and liaise with chef on duty as required
Knowledge and Experience
• Certification for kitchen experience not necessary
• Basic food hygiene certification required
• Has basic food handling and knife skills
• Basic reading, writing and oral proficiency in English language
Job Purpose
The Cook is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management
Operations
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Observe stock control procedures are implemented and maintained
• Liaise with F&B Service team regarding the availability of menu items, additions to the menu and any relevant
changes
• Work with and co-ordinate the work of fellow colleagues in the preparation and production of food as required
• Prepare and ensures availability of mis en place as required
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any
problems to the Chef
• Assist and liaise with chef on duty as required
Knowledge and Experience
• Certification for kitchen experience not necessary
• Basic food hygiene certification required
• Has basic food handling and knife skills
• Basic reading, writing and oral proficiency in English language