Cooks

• Assist the Chef de Partie or Sous Chefs in supporting the culinary operations of a specific kitchen or outlet, including ingredients food par stocks provisions.
• Pick-up and/or receive and store food requisitions in accordance with the Company’s Hygiene, Health and Safety policies and procedures.
• Prepare the daily mise-en-place and food production in allocated kitchen’ stations.
• Work according to the menu specifications and standard recipe cards.
•  Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
•  Complete opening and closing shift duties. Ensure cleanliness and working condition of all tools, equipment and supplies.
•  Maintain food preparation, finish, and garnish menu items, including buffet preparation to current recipe cards.
•  Communicate with Chef de Partie / Sous Chef when items are low and need to be replenished
•   Prepare all menu and/or buffet items following recipes and yield guides, according to departmental standards.
•   Follow procedures related to Resort food handling operations (e.g. storing and service).
•    Observe the Company’s Rules and Regulations while transporting food from the storeroom to the kitchen and ensure the Commis follow the same.
•    Implement company policy and procedures as derived by management.
•    Responsible for maintaining the Resorts furnishings and equipment in good conditions.

Tagged as: multitasking, dynamic and pleasant personality, greek & english language competence, relevant licence/relevant qualifications