Cook 1

Position Summary

• lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times
• responsible for ensuring Food quality, hygiene and work place safety established standards are achieved
• Role model for continuous improvement of the team

Primary Responsibility

• Assist the Sous Chef with day-to-day operation of the kitchen
• lead a small team in ensuring overall smooth operation of the kitchen with prompt service At all times
• Assist with menu planning and recipe development
• Participate in inventory management
• Participate in training and development planning
• Prepare, cook and present Food efficiently according to established standard
• Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area
• ensure work place safety practice is adhered to, especially when operating kitchen equipment
• Initiate corrective action for hazardous situation

Requirements

Education: - High school graduated with Culinary certificate - Diploma in Culinary is an added advantage Experience: - 1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant - 1 year Supervisory level experience Knowledge and Skills: - Product knowledge of international cuisine - Basic culinary skills - Supervisory skills, must be able to lead a small team - Training experience is an added advantage Others: - Fluent with Cantonese or Mandarin, both written and spoken - English is an added advantage - Able to walk and stand continuous for extended amount of time - Team player