Cook Job Description
.jpg)
PURPOSE & SCOPE
OF POSITION:
To prepare and serve food dishes to the standard
set by the Hotel, ensuring highest levels of guest satisfaction.
MAIN RESPONSIBILITIES, TASKS AND SKILLS:
1.
Prepares all mise en place
for the hot and cold station in accordance with the production sheets and
recipes, complete set-up for dinner and specific items for Buffets.
2.
Maintain food quality and
service in accordance with standardized company recipes and procedures in all
areas.
3.
To
have a well groomed appearance at all times and to have a pleasant smiling
attitude towards all guests.
4.
To
maintain the highest possible level of personal hygiene.
5.
Promotes and maintains
effective communication between all the food production areas in the hotel.
6.
Pulls all food needed for
the daily production from walk in box and utilizes all left overs with the help
of the sous chefs.
7.
Practices and strictly
enforces the “Clean as you go “ policy.
8.
Maintains and supervises
good housekeeping in all preparation areas and workstations.
OTHER RESPONSIBILITIES, TASKS AND SKILLS:
1.
Checks out all workstations
at beginning and end of each shift. Ensures adequate set-up for breakfast,
lunch and dinner business.
2.
Insists that all preparation
and set-up is ready for service in advance of meals.
3.
Assists the Cook A’ in
writing all checklist for the entire area of responsibility.
4.
Proper utilizes of
production. Use records in respect of actual amounts and additional preparation
needed.
5.
Constantly spot-checks of
food and service during meal periods. Insists that the food meets the
requirements of portion, control and quality.
6.
Assists the Dining room
Manager in conducting daily taste panels.
7.
Attends menu classes on a
regular basis to receive suggestions.
8. Aid in developing and cross training of all employees in breakfast, hot
and cold preparation.
9.
To
carry out any other duties legally and reasonably requested by the management,
which fall within the scope and purpose of this position.
10. Perform any other similar duties management may reasonably assign to.
11. The listing of the above duties is indicative and in no case can be
construed as an exhaustive or full listing, which is practically not feasible.
12. Comply with any reasonable request given by an
Executive Committee Member.
Actively participate
in the hotel’s emergency organisation and procedures if so instructed by hotel
management and perform the tasks so assigned by management in those situations
No comments:
Post a Comment