Cook

QUALIFICATION
Graduate of Bachelor's / College Degree in Food Tech., Food & Beverage Services Management, Culinary Arts or equivalent
6 months or more work experience, preferably from hotel and/or restaurant industry
Thorough experience in hot and cold food preparation
Flexibility to work on shifting schedule, weekends, and Holidays.
Can start ASAP.
Willing to work in Silang, Cavite

JOB DESCRIPTION
1. Maintain knives, weighing scale, cold storage, meat slices, meat grinder and sees to it that they are in good working condition. Keep high standard of safety-first procedure.
2. Conducts inventory of all portioned items. Prepares daily requisition based on inventory.
3. Arrange all portioned item, thawed item following high standard of food safety.
4. Portion food items according to recipe, a 'la carte and banquet requirement.
5. Assists the cook, Sous Chef in all areas as the need arises.
6. Relieves cook in other areas as the need arises.
7. Prepares sandwiches, salads, platter assembly, salad dressing.
8. Report losses and spoilages.
9. Report slow-moving item to the Sous Chef or Head Chef.
10. Prepares marinades, brines, sauces, and other processed products.
11. Relieves the Head Chef, Sous Chef, Cook (Butcher, Pantry, Tee House, Hot Kitchen).
12. Performs related tasked that may be assigned by the Superior.