COOK

Roles & Responsibilities

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:
Set up kitchen daily

Cut various meats and vegetables as per established specification

Track inventory stock in kitchen and conduct daily order

Cleans food preparation areas as determined by law and company policy

Prepares food to the specifications of the client

Prepares food before the arrival of the guests

Make adjustments to food items to accomodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Act as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to receipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as blender, oven and grill

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Job Requirements

At least 2 years' experience in western cuisine

Good experience in western cuisine kitchen operation

Knowledge of good hygiene practices

Willing to work long hours and OT when required

Understand western spices well