COOK (Chef De Partie / Commis/ Pastry cook)

To follow instructions from immediate superior for daily tasks in preparation and production of Food / Pastry in line with Hotel's Standard Policies and Procedures.

PROFILE:

NTC 3 or Equivalent

Working Experience will be an advantage

Ability to work in a team and under pressure

Pleasant, dynamic personality with good communication skills 

Should be prepared to work odd hours, on public holidays, sundays, split and cyclone days

Ensure the highest standards of hygiene, cleanliness and sanitation of Kitchen / Pastry and equipment are maintained at all times.