
Cook - Food & Beverages
Salary undisclosed
Checking job availability...
Original
Simplified
Job Responsibilities ·Assists Chef De Partie in maintaining high standards of quality food production and portion control. ·Guides Assistant Cook in proper methods of food preparation and sanitation. ·Assists Chef De Partie in establishing guidelines for food production and safety to include portion specifications, appearance, temperature and palatability of food served. ·Follows menu and production sheets to determine type and quantity of meats, vegetables, soups, salads and desserts to be prepared. ·Plans cooking schedule so that food will be ready at specific times. ·Assists Chef De Partie in identifying the quantity of food required to be ordered. ·Utilizes standardized recipes in preparation of food. ·Portions hot and cold food at patient tray line. ·Inspects food production on its palatability and for signs of deterioration. ·Work closely with dietetics personnel to ensure that the production of food is well prepared and well organized. ·Performs any other duty assigned by the Manager or his/her immediate superior. Job Requirements ·Minimum requirement of Sijil Pelajaran Malaysia (SPM) or equivalent Certificate in culinary education ·Must have thorough knowledge of food storage and handling, portion control and sanitation. ·Minimum 5 years institution hotel and / or restaurant cooking experience. ·Some banquet experience is an added advantage.