Cook

Responsibilities

• Follows all relevant procedures so that work is carried out in a controlled and consistent manner.
• Follows the day-to-day operations related to own job in the catering services to ensure continuity of work.
• Under direct supervision, prepares and cooks allocated dishes to meet recipe quantity and quality standards.
• Assists chief cook (chef) in ensuring that all culinary standards in the kitchen comply with established standards.
• Contributes to the proper care of kitchen premises and equipment by ensuring correct hygiene procedures and cleaning schedules operate within safe working practices.
• Assists in monitoring stock levels and in planning daily schedule of requirements ensuring adequate resources (from helpers and assistant cooks), foodstuff and supplies.
• Guides kitchen staff (helpers and assistant cooks) and trains them in the skills necessary for them to perform their function, reports any issues regarding their performance and the quality or quantity of delivered foodstuffs to superior to take the proper action.
• Complies with all relevant food hygiene, safety and quality policies, procedures and controls to ensure a healthy and safe work environment and quality products and services are provided to customers.

Education

Experience

Skills

• Business Acumen – Level 1 • Data Collection & Analysis – Level 1 • Budget & Cost Control - Level 1 • Quality Orientation - Level 1 • Health & Safety Awareness - Level 2

Competencies