THE COOK IS SUPPOSED TO PERFORM HIS/HER DUTIES IN THE GIVEN MANNER AND MUST HAVE A FEW MORE ESSENTIAL TRAITS:
Measure and assemble ingredients for menu items
Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours
Maintain accurate food inventories
Properly store food items at appropriate temperatures
Rotate stock items as per established procedures
Restock kitchen for subsequent shifts
Ensure that the food prep area and kitchen are cleaned and sanitized at the end of his/her shift
ADDITIONAL INFORMATION:
SECURITY AND SAFETY:
Basic security clearance
WORK CONDITIONS AND PHYSICAL CAPABILITIES:
Fast-paced environment
Repetitive tasks
Work under pressure
PERSONAL SUITABILITY:
Client focus
Initiative
Organized
Reliability
Team Player
Efficient interpersonal skills
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