Cook

Description

• Ensure refrigerators checklist done by daily working day.
• Ensure Cooking Food Temperature Control Checklist Submit to Superior by Weekly.
• Daily kitchen closing checklist submit to Sous Chef by daily basis.
• Prevent food spoilage through checks and ensure that all incoming and outgoing food items are up to agreed standards.
• Ensure to prepare mise en place 3 days in advance.
• Responsible for the station assigned and by Sous Chef on food preparation.
• To supervise and prepare all food in his/her assigned kitchen.
• Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.
• To carry out daily checks of all refrigerators and freezers, prevent spoilage and overproduction.
• Maintain a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.
• Assist in other food production areas as and when required.
• Actively participate in all training activities.
• Has a reasonable knowledge of all menus being offered in the respective kitchen.
• To maintain at all times proper cleanliness and hygiene in all work, store and refrigeration areas.

• Minimum SPM or Certificate in culinary arts.
• Minimum of 1 year in related working experience in F&B or healthcare field industry at the chef level.
• Basic HALAL, ISO, JCI, HACCP, MSQH, Food Safety knowledge.
• Ensure full cooperation with all other service colleagues and departments.
• Team Player, able to multitask and work well under pressure.
• Good communication skills and grooming sense.
• Able to work during weekend / public holiday.