Cook / Chef

To maintain a high standard of specified work in accordance with the SOPs. To prepare and serve food by ensuring the highest possible quality. Ensure that that agreed standards for food preparation and presentation are met at all times under guidance from chef. To ensure that daily requisition, inventory and par stock is maintained. To ensure that food cost, wastage and profitability are maintained as per defined targets. To ensure that daily checks are conducted for hygiene, food quality, presentation and storage are maintained. To ensure that weekly checks for inventory is conducted and prevent spoilage and wastage of all perishable. To ensure that food safety operations safety is maintained and any problems are escalated using the right forms and format. To ensure that all team members maintained the highest possible standards for hygiene in the guest area as well as the kitchen. To ensure that the service team is consistently briefed on all menu items through regular briefings, menu tastings and service displays. To ensure that daily briefings are conducted for each shift to communicate and check personal hygiene grooming and team coordination and punctuality. To ensure that the SOP is adhered to, with relation to temperature check, food sorting & labeling, First in first out (FIFO). To ensure that service standards related to food are maintained until final delivery and all service timings are consistently improved with improvement in processes, systems and people. To ensure that controls are implemented daily, weekly, and monthly reports to be generated to highlight the effective use of stock and thereby consistently improve the food cost.