Cook.

The Cook will support the Sous Chef, and Chef’s in a busy kitchen.

You are responsible for helping to deliver high-quality food, handling purchase orders and keeping up to date with the newest products, recipes and preparation techniques. The Cook is responsible for taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Duties and responsibilities may include but not limited to:

• Plan and execute menus in collaboration with other colleagues
• Prepare and ensure that all dishes are being prepared to the correct recipe, quantity and on time
• Give attention to the productivity of the kitchen such as speed and food quality
• Estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Suggest new ways of presentation of dishes
• Anticipate and communicate any shortages promptly to the sous chef, senior sous chef or head chef
• Ensure that all stocks are kept in top conditions
• Place orders in a timely manner to ensure adequacy of supplies and ingredient available on a daily basis
• Follow the directions of the sous chef, senior sous chef and head chef
• Ensure that the production, preparation and presentation of food are of the highest quality at all times and that levels of guest satisfaction, quality, operating and food costs on an ongoing basis remain high.
• Operate and maintain all department equipment and reporting malfunctioning
• Check periodically expiry dates and proper storage of food items in the section
• Ensure adherence to all relevant health, safety and hygiene standards
• Follow good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly environment
• Establishing and maintaining effective inter-departmental working relationships
• To serve customers in a pleasant and professional manner
• Learn about all menu items and daily specials to present to customers
• Ensure that your workspace, equipment and utensils are always cleaned
• Uphold the company’s importance on cleanliness to its standards
• Maintain an immaculate personal presentation and uniforms at all times
• Work organized and effectively manage your workspace
• Provide feedback and report issues as they arise
• Work and display a “can do” attitude approach at all times
• Other related duties as may be assigned to you from time to time as required by management

Applicant must have:

• A minimum 5 experience in a Chef de Partie role in a fine dining establishment
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Knowledge of best and latest cooking practices
• Culinary school diploma
• Ability to speak, write and comprehend English is a must
• Be comfortable in an extremely fast-paced and high-volume environment
• Ability to work under pressure and maintain calmness and professionalism
• Excellent Customer Service and Interpersonal skills
• Have excellent time management skills and the ability to prioritize tasks
• Ability to work alone and in a multicultural team environment
• Be energetic, enthusiastic, willing and adaptable
• Be available to work split shifts from 6:30am weekdays
• Ability to work weekends and public holidays if required
• Ability to stand for extended periods and lift min 50lbs