Cook C' - EU Citizen

FUNCTION SUMMARY: 

 A Cook C is an entry-level kitchen role responsible for assisting in food preparation, maintaining cleanliness, and supporting the kitchen team. The role ensures that kitchen operations run smoothly and adhere to safety and hygiene standards.

Duties and Responsibilities: 

• Assist in preparing ingredients, including washing, peeling, cutting, and portioning.
• Follow recipes and instructions from senior chefs to prepare assigned dishes.
• Maintain cleanliness and organization in all kitchen areas, including counters and equipment.
• Wash, sanitize, and properly store cooking tools, utensils, and equipment.
• Restock kitchen supplies, ingredients, and tools as required during shifts.
• Help prepare basic sauces, soups, and garnishes under supervision.
• Support the cold kitchen by preparing salads, dressings, and cold appetizers.
• Ensure proper storage of ingredients, labeling and dating items as per food safety standards.
• Handle food safely to prevent cross-contamination and adhere to hygiene protocols.
• Assist in receiving, checking, and storing deliveries of food and supplies.
• Follow safety guidelines to operate kitchen equipment correctly and prevent accidents.
• Report any equipment malfunctions or maintenance needs to supervisors.
• Work collaboratively with the kitchen team to ensure timely service during busy hours.
• Take on tasks in different kitchen stations as directed by senior chefs.
• Plate and present dishes neatly and consistently, following kitchen standards.
• Perform general cleaning duties, including sweeping and mopping kitchen floors.
• Monitor and minimize food waste by using ingredients efficiently.
• Participate in regular training sessions to improve culinary skills and knowledge.
• Assist in preparing mise en place (preparing ingredients and setting up stations) for upcoming services.
• Support senior chefs during large orders, events, or high-pressure situations

General Responsibilities:

• To attend any meeting or training sessions as required by management. 
• To be conversant with:
  a) The Hotel fire procedures
  b) The Hotel security procedures
  c) The Hotel facilities and attractions 
  d) The Hotel Health and Safety Policy and Procedures 
  e) Hotel operation standards and departmental procedures
  f) Methods of payment accepted by the Company (cash handling staff only)
  g) Current Licensing regulations (Food and Beverage Service department only)
• To adhere to the company's policies and procedures for quality, environment and food safety.
  
  

Qualifications:

High school graduate or equivalent/Hotel & Catering Diploma is a plus

• 3+ years' experience in the same position or any similar serving experience in Hospitality Industry. 
• Excellent Knowledge of English language 
• Excellent Communication skills 
• Ability to obtain and maintain a food handler certification 
• Pleasant Personality 
• Customer - Centric