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Cook

Shanti Maurice Resort & Spa
Full-time
  • Savanne
  • Not disclosed
  • Posted Jul 21, 2026
  • Closing 20/08/2026

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Job Description

    • Comply with the conditions of the food hygiene policies.
    • Accept store deliveries.
    • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
    • Control food stock and food cost in your section / Kitchen.
    • Cook food and prepare top-quality menu items in a timely manner.
    • Communicate assistance if needed during busy periods.
    • Ensure that all stocks are well maintained.
    • Ensure that mise-en-place for food preparation is completed in your section.
    • Keep the quality of the food items at its best.
    • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
    • Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P
    • Ensure the proper sanitation and cleanliness of surfaces and storage containers.
    • Ensure constant innovation in buffet preparation and presentation.
    • Follow and maintain cleanliness and good hygiene practices in the Kitchen.
    • Inform Chef of excess food items for use in daily specials.
    • Inform F&B service staff of available items and available Chef special menu.
    • Monitor the quality and quantity of food that is prepared.
    • Operate Kitchen equipment safely and responsibly.
    • Prepare the daily mise-en-place and food production in different sections of the main pantry.
    • Prepare and cook food according to recipes, quality standards, presentation standards and food preparation checklist.
    • Prepare fresh ingredients for cooking according to recipes / menus.
    • Support the Demi Chef-de-Partie or Commis II in the daily operation and work.
    • Test food to ensure proper preparation and temperature.
    • Be present in the assigned Kitchen as and when required and undergo an internal transfer after 2-3 months in others as per Management policy.
    • Assist the Chef-de-Partie in preparing food according to the requirements or recipes or standards and the specifications for his department.
    • Assist the Chef with chopping, packing and helping / learning with dishes.
    • Follow the cleaning schedules of the Kitchen and clean the section and other areas as directed.
    • Work according to the menu specifications by the Chef-de-Partie.