LINE COOK

Responsibilities

1. Liaise with the stewarding manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors, and fridges.
2. Supervise, collect, and evaluate all essential ingredients for food preparations for successful kitchen operations.
3. Follow directions given by the Stewarding Manager to ensure that food quality standards are maintained.
4. Assist other officials and managers in executing food hygiene practices and cleanliness standards for food and kitchen equipment.

• Good teamwork and communication skills.
• Excellent skills in collaborating and communicating with team members to execute various kitchen operations successfully.
• Ability to work in a team and contribute to the development of various kitchen operation strategies for the firm's overall improvement.
• Proficient in expressing thoughts and communicating ideas to handle a variety of tasks associated with the kitchen.