Cook (JR3536)

• Check and verifying for menu of the day and check for the number of meal to prepare.
• Prepare Mis-en place.
• Work under supervision and assist section Chef to perform duties as assigned or rostered
• Be on time at designated station at schedule timing to serve the food.
• Exercised patients diet chits diligently and convey message to fellow junior kitchen teams’ members and cooks appropriate
• Maintain kitchen order and staffs discipline at all time.
• Participate in menu planning in setting up standard recipes. Doing regularly food R&D and tasting.
• Exercise regularly on proper food segregation, foods sampling, for laboratory test are well in placed.
• Maintain kitchen equipment in good working condition and daily cleaning of kitchen equipment are exercised and are carry out in timely and orderly manner.
• Raw ingredients (Wet/ Dry) are collected on timely manner and as per required.
• Ensure there’s no wastage, spoilage, expiring/dented food cans when collection and records all rejected items.
• Ensure that daily belting attendance records form are properly filled in.
• Assist in supervising some operational IT system- Electronic Meal Ordering System, eMOS
• Perform any other duties assigned by managers and Chefs.



Requirements
• Minimally completed primary education, and Diploma in Food & Beverage is an added advantage
• Preferably working in the kitchen environment
• At least 5 years of experience in the same capacity.
• Must be able to handle large scale cooking operation and production and is able to prepare at least 2 different ethnic cuisines.
• Able to work independently and able to lead
• Have good communication and interactive skill.