Cook (20 Open Roles)

Summary of Work Environment

Kitchen is the main area where safe and quality food is produced for our guests.

Primary Purpose and Scope of the Job (Job Role)

Quality food preparation and presentation which meets food safety requirements.

Duties and Responsibilities

• Food preparation and presentation.
  

• Ensure the kitchen is clean and sanitized.
  

• Ensure that all food is stored correctly.
  

• Ensure that all food produced are of the correct quality.
  

Key Accountabilities

Key Result Areas / Key Performance Indicators

• Ensure that the food produced is of high quality and standard.
  

• Ensure hygiene of the highest level is achieved in the kitchen.
  

• Ensure that all food items are correctly stored.
  

Performance Indicators

• NPS
  

• Margins
  

• Station management
  

• Integrity
  

• Food safety
  

Job Specifications

Qualifications

• Ability to work under pressure.
  

• Ability to adapt to changes and adhere to guest demands.
  

• Ability to listen and work under minimum supervision.
  

Experience

• Have culinary experience for at least 1 year.
  

• Have competent cooking skills.
  

Special Conditions of Employment

• Must have certificate in food and beverage production.
  

• Must have a competent knowledge on cookery and culinary art.
  

Core Competencies

• Be a team player who is willing to grow in his/her career.
  

• Adaptive to changes.
  

• Have knowledge on cookery and culinary art.
  

• Be able to listen to guest concerns and accommodate his/her needs.