Cook

• Ensure health and safety procedures • Follow up quality management system • Collects food provision • Minimize wastage and breakages

• Comply with Quality Management System and S&H regulations and policies
• Collect ordered food items from store
• Check all products (dry, frozen and fresh provision) collected by the kitchen helper or assistant cook
• Receive and examines work programmes from superior
• Prepare “mise-en-place” of all foodstuffs as appropriate
• Prepare the plate as per instructions from superior
• Participate in presentation & decoration of buffet
• Cook as per fiches techniques
• Keep workplace tidy