Assistant Cook

Under the direction of the Executive Chef, prepares food in accordance with Hotel policies and procedure.

• To report for duty punctually wearing the correct uniform and name badge at all times.      
• To set up the mise-en-place stations for the various meal periods according to performance standard.
• To prepare food items according to the standard recipes.
• To minimize waste of all food items.
• To collect food requisitions from commissary kitchen as directed.
• To breakdown mise-en-place stations at the end of meal periods and store the food away properly.
• To assist in maximizing productivity and morale of staff.
• To  assist  in working in any section of the kitchen when necessary or as requested by the Executive Chef, Executive Sous Chef, Chef de Cuisine and Sous Chef.
• To become familiar with all sections of the kitchen to facilitate the flexible use of employee.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To maintain good working relationship with colleagues and all other departments.
• To have a complete understanding of company policies and adhere to them relating to Fire, Hygiene and Safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within it
• To carry out any other reasonable duties as assigned.
• To respond to change in the departmental function as dictated by the industry, company or hotel.
• To maintain good hygiene and sanitation procedures.
• To be entirely flexible and adapted rotation within sub section of the kitchen.
• To perform opening and closing procedures, established for the place of work as assigned.
• To have a thorough understanding and knowledge of all food items menu and buffet.
• To monitor operating supplies and reduce spoilage wastage.
• To assist in carrying out quarterly, bi yearly, yearly inventory of operation equipment