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Duties & Responsibilities:

  • 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.
Profile:

Essential:

  • Qualifications: School Certificate, NC3 Food Production.
  • Experience: Atleast 2 years and previous experience in same position in hospitality.
  • Personal Qualities: Creativity, Organisational Skills, Planning and Good communication.
  • Additional Skill required: Knowledge of Hotel Operations, HACCP standards.
Recruitment Process:

Feel free to apply through CareerHub or contact us on the following number:

📞 5 509 8915

🕒 between 08.30 AM - 04.00 PM (Monday to Friday) or

🕒 between 08.30 AM - 12.00 PM (Saturday)

Job Overview
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