QUALIFICATION: Diploma in Culinary Skills or equivalent or equivalent and Certificate in Food and Beverage Safety and Hygiene Policies and Procedures.
JOB DESCRIPTION
A Cook helps other cooks and chefs to prepare a variety of dishes, and ensures that the food is served to customers on time.
The Cook is expected to observe health and safety standards for all food, beverages and equipment; make requisitions for food supplies; and ensure that food items are properly stored.
JOB REQUIREMENTS
· Apply quality systems
· Cultivate productivity and innovative mindset
· Follow food and beverage safety and hygiene policies and procedures
· Maintain quality control procedures
· Maintain safe and secure working environment
· Receive and store food products
· Establish relationships for customer confidence
· Facilitate effective communication and engagement at the workplace
· Facilitate effective work teams
· Identify meat and seafood, and their fabrication and utilisation in culinary
· Maintain workplace safety and health policies and procedures
· Manage productivity improvement
· Solve problems and make decisions at supervisory level
· Supervise quality procedures
· Understand Western food culture and techniques
· Assist the Head Chef and Cook Supervisor in placing order for the outlet (includes Kitchen and Bakery team)
· Having a can-do attitude and be committal
· Any other ad-hoc duties assigned
SKILLS AND COMPETENCIES
Food and beverage production
Innovation
People and Relationship Management
Customer Experience
Workplace Safety and Health
Job Types: Full-time, Permanent
Pay: $2, $3,300.00 per month
Work Location: In person