The Cook is a Kitchen appointment and is responsible to the Catering Manager.  S/he will work closely with the Head Cook in the performance of his/her duties.

Main Responsibilities

• Undertake menu preparation in consultation with the Head Cook
• Perform skilled cooking duties, grilling, saucier and accurately following a planned menu.
• Prepare, cook and serve the main meals, snacks, cakes, etc in accordance with specified menus and timings.
• Determine quantities to be cooked and size of portions to be served, taking into account dietary, medical and personal needs.
• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchen equipment to ensure that the necessary hygiene, health and safety precautions are taken into consideration
• Maintain food temperatures, food quality and appearance of prepared food.
• Maintain proper function of kitchen equipment
• Ensure appropriate clothing, including head wear, is worn at all times.
• Work closely with others cooks to ensure correct preparation and delivery of food including quality maintenance.
• Assures proper safety, hygiene and sanitation practices are followed.

Personal & professional attributes

• Diploma/Certificate in food and beverage production
• At least three years’ experience in a high end catering establishment.
• Good knowledge in Health and Safety in the Kitchen, including hygiene and sanitization
• Valid Certificate of Good Conduct which should not be more than six months old
• Valid Food Handler Certificate