Cook

Specialized in European food preparation To be able to work within a team Minimum 5 years experience in a 4 start or above hotel

The Cook has to be a skilled culinary professional who is responsible for preparing and cooking food in a restaurant or hotel kitchen. They work under the supervision of the Head Chef and are responsible for managing a particular section of the kitchen, such as the grill, sauté, or pastry station.

The duties of a cook include preparing and cooking food to the highest quality standards, ensuring that all dishes are cooked to order and served on time, managing their section of the kitchen and ensuring that all equipment is in good working order, and maintaining a clean and organized kitchen environment.

They must have excellent communication skills, be able to work well under pressure, and have a passion for creating delicious and visually appealing dishes.

Minimum experience 5 years