Responsible for the basic preparation in a given section in the kitchen.

•  Cooperates and works together with the senior cook in the production of food in his section.
•  To assist the senior cook in performing his /her duties efficiently.
•  To collect required food items from the stores and the butchery.
•  Preparing mise-en-place according to direction given by the section head.
•  To follow the rules and regulations of hygiene and sanitation in the kitchen
•  Following and attending training classes and keeps records of new recipes and cooking procedures.
•  Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out.
•  To Maintain food cost within the budget by controlling waste without compromising standards
•  Performs any other duties, which may be allocated from time to time Health, Safety and Security
•  Maintain the required standard of operational hygiene according to cleaning rotas at all times.
•  Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
•  Familiarize with emergency exits and evacuation procedures.
  

  Requirements:

•  Comply with the company’s corporate code of conduct.
•  Familiarize yourself with the company values and model desired behaviors. Perform tasks
• as directed by the Management in pursuit of the achievement of business goals