Preferably someone with minimum 2 years experience.
Job Purpose:
Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste
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. Supervise Kitchen Helpers, Commis Cooks, Assistant Cooks, and Food Preparation Staff.. Assign daily work duties and monitor staff performance.. Train and guide junior kitchen staff on cooking techniques, hygiene standards, and food safety procedures.. Coordinate kitchen workflow to ensure smooth operations during peak hours.. Assist Executive Chef and Sous Chef in managing kitchen activities.
Inventory & Procurement
. Monitor stock levels of food ingredients, spices, beverages, and kitchen supplies.. Conduct inventory checks and prepare stock reports.. Coordinate with suppliers and purchasing departments regarding ingredient requirements.. Inspect deliveries and ensure quality standards of received products.. Minimize food wastage and maintain cost control measures.
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