• Clean and sanitise working top before starting mise en place.
  • Attend departmental briefing by Chef de Partie.
  • Prepare mise en place as per menu.
  • Cook simple dishes as instructed by Chef de Partie.
  • Display food products on buffet and label them accordingly.
  • Prepare salads.
  • Take temperature of food products as per instructions of Chef de Partie.
  • Handle simple food orders.
  • Perform any cognate duties assigned by Chef de Partie.
  • Report any anomalies in the section to Chef de Partie or Junior Sous Chef.
  • Assist the Chef de Partie in coaching the Assistant Cooks.
  • The Cook will be required to conduct his duties in a respectful, safe and efficient manner, in accordance with the hotel’s policies and procedures, brand standards and code of conduct, under the supervision of the Chef or Demi Chef de Partie.


  • Qualifications: Form 4, NC3 Food Production.
  • Experience: Atleast 2 years experience.
  • Personal Qualities: Organisational Skills, Planning and Good communication.



  • Qualifications: School Certificate.
  • Experience: Previous experience in same position in hospitality.
  • Personal Qualities: Creativity.
  • Additional Skill required: Knowledge of Hotel Operations, HACCP standards.


Required training

  • Haccp- Food Hygiene.
  • Food Safety training.
Job Overview
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