Cook I

REPORT TO:

Chef De Partie / Executive Sous Chef

MAIN DUTIES AND RESPONSIBILITIES:

• Prepare all mise en place as assigned by Chef de Partie or Executive Sous Chef, for the Restaurant service, to the established standards
• Clear away and store all mise en place items at the end of the service period
• Maintain assigned area in clean and hygienic condition
• Prepare food items according to the standard recipes
• Minimize wastage and spoilage of food items
• Collect food requisitions as requested
• Any other duties as assigned by the Management

We regret that only short-listed candidate will be notified.

HOW TO APPLY