PROFILE: The Cook will prepare, cook and present food based on pre-set recipes and under the instructions of their superiors, monitoring portion and waste control, in the most efficient and effective manner, delivering the highest possible standards of service and food hygiene to all guests and customers.
MAIN RESPONSIBILITIES: Complete the full range of kitchen duties in collaboration with colleagues prepare, cook and present food based on pre-set recipes, prepare ingredients, dishes and menus, ensure adequacy of supplies, be vigilantly attentive to details, work proactively to ensure the highest quality of products at all times, as well as customer satisfaction, ensure hygiene and cleanliness of the sections, ensure all procedures are followed, help maintain set costs, train and coach team members so they develop their system knowledge and personal skills, direct the work of subordinates, encourage and resolve issues/complaints/problems quickly and efficiently, help maintain effective communication between staff to ensure a secure and friendly work environment, build strong relationships with all related departments.
QUALIFICATIONS & SKILLS: High school graduate (or equivalent) is desirable, formal culinary training and/or having a certificate in culinary arts will be considered advantages, at least 3 year experience cooking in a well-established restaurant or full-service hotel, good knowledge of various preparation, cooking methods, ingredients, sanitation principles, kitchen procedures and industry’s best practices, attention to detail, organisation skills and creativity, ability to multitask and follow pre-set recipes, able to demonstrate good management skills, excellent interpersonal and communication skills to effectively interact with staff and guests, must speak English.
FAVORABLE CHARACTERISTICS: Committed to delivering a high level of service, Strong team player, able to create excellent rapport and working relationships, flexibility, adaptability, can-do and problem-solving attitude, able to work long hours, to handle stress, to stay calm under pressure, to handle demanding schedules, extremely proactive, flexible, adaptable, responsible and accountable, excellent grooming standards, must possess a positive attitude, pleasant and friendly personality, fair, reliable and polite.
Working hours: Full time, 48 hours per week, 6 days per week.
Position reports to: Chef de Cuisine, Sous Chef, Junior Sous Chef.
Salary range: between 1200-1600 gross (depending on them experience).
All applications must include a personal CV and should be sent to: [email protected]
All CVs will be treated in strict confidence.