Cook, La Pointe

Responsible of daily operation, breakfast, lunch and dinner. Check general cleaning of all section, all work surfaces before and after each service or MEP. All foods stored in the fridge should be labelled with date and name of products.

Key Duties and Responsibilities                                               

• Check daily operation, MEP.
• Maintain a good hygiene in the kitchen, always keep clean.
• Involve firmly achieving budgeted food cost and reducing wastage, to make profit.
• Involve in learning new technics from Supervisors/Chefs.
• Check daily reservation and mep according to occupancy.
• Consistency on all food always served during breakfast, lunch and dinner.
• Always seek for innovative ideas.

About You

The ideal candidate should have at least a school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must.