Cook/Pastry Cook

Preparation of à la Carte, weekly and special menus, according to standardized recipes. Preparation of all desserts and pastry products, for all service outlets of the hotel according to standard recipes, for à la carte, table d’hôte, and buffet menus.

• To carry out all the activities of this section as per established hotel standards and procedures, and further assist his/ her colleagues in anyway possible.
• Follow instructions and understand the philosophy of the Chef de Cuisine and carry out those ideas.
• To respect portion control (according to standard recipes), standard of presentation, flavour of foods, among others. To help in minimizing waste.
• To ensure that all working areas under your control satisfy the most stringent hygiene and sanitation requirements.
• Work as part of a team.
• Maintain a good working relationship with all Food & Beverage family member, and ensure a smooth flow of information.
• Assist superiors in achieving the company’s goals and objective, with regards to the Kitchen Department.
• Ensure that operating costs are kept to a minimum.