job description



Main Responsibilities:

  • Take part in training and implement accordingly
  • Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
  • Keep superior informed about all unusual matter concerning any plan affecting his/her area
  • Ensure guests satisfaction during services
  • Ensure the quality of food produced and served to guests are as per set standard
  • Report customer complaints efficiently to superior
  • Determine in consultation with Chef de Partie, amount of commodities necessary to start preparation
  • Comply with Quality Management System and S&H regulations and policies
  • Receive and examine work programmes from superior
  • Collect and check ordered food items from store
  • Prepare “mise-en-place” of all foodstuffs as appropriate
  • Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry
  • Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
  • Respect and apply SOP
  • Ensure compliance to all safety standards
  • Respect procedures for food handling purposes
  • Participate in presentation & decoration of buffet
  • Comply with all the sustainability commitments and practices implemented within business units
  • Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

  • Basic theoretical knowledge (secondary level – NC 3 or equivalent) and/or prior professional experience
  • Working experience as Assistant Cook for 1 year +
  • Understand both English and French