ROLES AND RESPONSIBILITIES
Be punctual and presentable at all times
Report to and support the Sous Chef / Senior Chef de Parties in their duties in running the kitchen
Maintain high standards of hygiene Prepare menu in accordance with the restaurant's excellent standards of quality and delectable recipes ensure all cooking equipment are clean and kept properly
Assist in inventory control of kitchen supplies and equipment
Maintain positive working relationships with the Front-of-House members
Cleaning and sterilizing food preparation areas.
Assisting other cooks to ensure that food orders are completed in a timely manner.
Efficiently resolving problems with customers’ orders.
Storing excess food at the correct temperature to avoid spoilage.
Any other duties as assigned
Requirement
Experienced in using cutting tools, cookware
Possess excellent communication and interpersonal skills
Highly responsible and reliable
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively with fellow team members as part of a team
Able to work on weekends and public holidays