Cook A’

JOB DESCRIPTION

PURPOSE

Maintain the high standards in the preparation and presentation of the cold kitchen. To follow faithfully the original recipes and the instruction given by the Executive chef with regards to the preparation of the following items, cold hors d’oeuvre, salads, cold cuts, meat, fish and poultry , cold soup, cold dishes and cold sandwiches.

QUALIFICATIONS:

Two years experience in a similar position.
Graduate of Hotel School
Leadership Skills
Decorations skills
SUBORDINATES

Cooks B, C, Assistants.

WORKING LIAISON WITH

Executive Chef, Sous Chef, Chef de Partie, other kitchen’s department supervisors

DUTIES & RESPONSIBILITIES

• Replace the superior or colleague in his absence.
• Maintain high levels of personal hygiene and appearance, and health and safety standards in workplaces.To show respect and follow his superiors instructions and to consult with them on any query he might have.
• To help on the other sections of the kitchen incase his section is not busy, following his own judgment.
• Not to consume expensive food items that will affect the food cost but instead to consume food remains after service.
• Be able to work in all jobs in the kitchen, and know all the recipes of the menu.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Operate large-volume cooking equipment such as grills, deep fryers, ovens, salamanders etc.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Season and cook, turn or stir food, according to recipes or personal judgment and experience to ensure even cooking.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Read food order slips, and prepare and cook food according to instructions
•  Cook the exact number of items ordered by each customer.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Portion, arrange, and garnish food, and serve food to waiters.
•  Regulate temperature of ovens, broilers, deep- fryers, etc.
•  Substitute or assist other cooks during emergencies or rush periods.Coordinate and supervise work of other kitchen staff.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.Be in position to Boning, cut, process and marinates meat, poultry, fish and shellfish, and prepares them for cooking.
• Perform any additional duties assigned by the Executive Chef and other