POSITION DESCRIPTION

The cook is responsible to assist the Kitchen Supervisor for overall kitchen operation aa successful independent profit center, ensuring maximum guest satisfaction, throughplanning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading thestaff and managing all food related functions. Also assists in supervising all kitchenareas to ensure a consistent, high quality product is produced.Takes care of daily food preparation and duties assigned by the superiors tomeet the standard and the quality set by the restaurant.

1. General 

 Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.

 Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks.

 Coordinates daily tasks with the Kitchen Supervisor and Head Chef.

 Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

 Ensure that the production, preparation, and presentation of food are always of the highest quality.

 Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

 Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

 Full awareness of all menu items, their recipes, methods of production and presentation standards.

 Make adjustments to the food items to accommodate guests with allergies or specific diet concerns.

 Operate and maintain all department equipment and reporting of malfunctioning.

 Ensure effective communication between staff by maintaining a secure and friendly working environment.

 Establishing and maintaining effective inter-departmental working relationships

 Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

 Consults daily with Head Cook on the daily requirements, functions and about any last-minute events.

 Guides and trains the subordinates daily to ensure high motivation and economical working environment.

 Daily feedback collection and reporting of issues as they arise.

 Assess quality control and adhere to AMA service standards.

 Carry out any other duties as required by management.

2. Safety & Hygiene

 Adhere to all sanitation guidelines.

 Follows good preservation standards for proper handling of all food products at right temperature.

 Consistently adheres to MSDS (Material Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.

 Dispose of waste as per AMA standards and adhere to recycling guidelines.

 Personally, responsible for hygiene, safety and correct use of equipment and utensils

 Check’s expiry dates and proper storage of food items in the section

 Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

3. Inventory

 Assists the Kitchen Supervisor to maintain daily, weekly, and monthly purchase sheet.

 Assists the Kitchen Supervisor to maintain the daily food preparation list.

 Assists the Kitchen Supervisor to maintain daily damage Spoilage and breakage log.

 Assists the Kitchen Supervisor to prepare the monthly consumption report.

 Assists the Kitchen Supervisor to prepare the monthly inventory of operational equipment.

QUALIFICATIONS

1. Skills and Experience 

 High School certificate or equivalent

 Qualification from culinary school.

 Experience working in a similar role.

2. Values and Characteristics

 Ability to work well in a team.

 Good written and verbal communication skills and basic knowledge of Microsoft office.

 Knowledge of all standard procedures and policies pertaining to food preparation, safety, receiving, storage, and sanitation.

 Passion of delivering great food and service.

 Multitasking and organizational ability.

 Ability to work in shifts.