Key Areas of Responsibility
To be responsible for the preparation mis en place
Should be able to grill without supervision.
To do all a la carte / terrace menu / room service orders as per the standard operations manual’s photographs and recipes
To liaise with the Chef De Parte when not sure of what to do
To man buffet for breakfast, lunch and dinner
To keep the working surfaces clean at all time
To be in full clean uniforms when reporting for work
Report on duty on time and on standard uniform
To do any other duties assigned to you by your superior
Education and Experience Required
To perform these functions successfully an individual must be able to perform each essential duty to a satisfactory standard :
Minimum of WASC / GCE / SSCE (at least five credits inclusive of Mathematics and English in not more than two sittings)
Minimum of four years’ experience in similar position or training (with proven track records); or equivalent combination of education and experience
Proven working experience as a Cook
Keep up with cooking trends and best practices
Sensitivity to customers : good relationship skills
Shift work is an Operational requirement
Effective management : delivering profit centre profitability
Ability to speak and write clearly, Must be able to listen to, read and / or write instructions, memos, short correspondences and messages.
Second language preferred.
Very attractive and negotiable