Cook

RESPONSIBILITIES Under the direction of the Chef de partie, prepares food in accordance with Inter-Continental Hotel and resorts policies and procedures and local hotel standards. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service o ...

RESPONSIBILITIES
Under the direction of the Chef de partie, prepares food in accordance with Inter-Continental Hotel and resorts policies and procedures and local hotel standards. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the InterContinental Hotels Group and the brand ethos
EXPERIENCE
KEY RESPONSIBILITIES

• Produces food of high quality according to standard recipes.
• Assists with the preparation, presentation, decoration and storage of the following dishes:
o A la Carte Food
o Buffet Food
 Preparation
 Upkeep
 Storage
• Communicates politely and displays courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Kitchen Attendants and Stewards.
• Communicates to his/ her superior any difficulties, guest or internal customer comment and other relevant information.
• Establishes and maintains effective employee working relationships.
• Attends and participates in daily briefings and other meetings as scheduled.
• Attends and participate inn training sessions as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Cleans and re-sets his/her working area.
• Maintains a hygienic kitchen.
• Cleans the kitchen and equipment
• Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
• Performs related duties and special projects as assigned by Superiors/Head of Department.
QUALIFICATIONS
SC
Food Production NC3