COOK

Responsible to ensure the quality standards of the food prepared and ensure adhere to the overall hygiene and sanitation standard in food production areas. 1. ENSURE DAY-TO-DAY EFFICIENCY OF THE SECTION  Collect dirty glassware, chinaware and silverware for cleaning  Preparing, grilling, poaching and cooking of all kind of dishes for consumption as per order.  Set buffet table on time, stand by during service time, ensure replenishment of food items and attend to guest inquiries.  Follow instructions of Superior to prepare exact type and sufficient quantity of foodstuff for A’la Carte, banqueting or groups.  Observe and test food being cooked according to the standard recipes, sample all food prepared up to quality and portion control requirement.  Participate in the production of a la carte items.  Report to Superior the necessary requisition of food stuffs based on checking function sheets, event order, menus and reservation of Group Movement list.  Check all food items in his section, ensure sufficiency of mise-en-place on stock as well as the freshness and quality.  Check and ensure proper storage and disposal of all food stuffs, avoid wastage and spoilage.  Ensure proper handling, sanitation, cleanliness and maintenance of working premises, equipment, utensils and cold rooms.  Provide training and reference to new and existing staff. 2. OTHERS  Coordinate with other departments on matters relating to the kitchen operations.  Ensure personal hygiene standard are met.  Perform any other duties as and when required by the Management.