Leading Cook

Leadership Responsibilities:

• Oversee a designated section of the kitchen, to ensure that all dishes are prepared according to recipes and standards.

• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.

• Provide support during busy periods by multitasking and prioritizing tasks effectively and efficiently.

• Actively share and suggest creative recipes to the Executive Chef to encourage creativity.

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.

• Ensure the quality and consistency of food items by adhering to established standards.

• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.

• Ensure personal cleanliness.

• Maintain equipment in good working condition and report any issues to management.

• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.

• Report any health or safety hazards, incidents and injuries to your Supervisor on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel.

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.

• Participate in training sessions and workshops provided by the Hotel to enhance culinary skills and knowledge.

• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.

• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.

• Stay informed about current culinary trends, techniques, and ingredients.

• Any other duties as assigned by your supervisor.
  

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent

• Minimum 3 years of working experience in the same capacity

• Good team player and team builder