Cook, Continental

Responsibilities:

• Handle Food Production and Provide the Highest Food Quality
• Maximizes guest satisfaction by providing the highest food quality consistent with the cost control and profitability margins of the hotel kitchen.
• Ensures adherence to standards of food quality, preparation, recipes, and presentation.
• Oversees all food production-related areas
• Cleans food preparation areas as determined by law and company policy.
• Prepares foods to the specifications of the client.
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.
• Season food according to recipes or hotel standards and needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliances such as a blender, oven, grill, or stand mixer.
• Portions arrange and garnish food based on client preference.
• Assists other cooks during the food assembly & process.
• Develops new recipes.
• Estimate expected food consumption and organize preparation.
• Keeps records and accounts of food purchases.
• Order new menu items for specials or cheap deals.
• Meets with customers to ensure a great meal experience.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Offers a creative menu to attract guests.
• Cleans up after business hours.
• Devises new recipes.
• Communicates with Head Chef and management about how to improve meal service.
• Co-ordinates activities, and times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service
• Facilitates communication between kitchen production and service staff.
• Assures that proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered by food and beverage profit objectives.
• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understand the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees
• Develops guest/market-oriented menus, and changes menus regularly to reflect local, international, seasonal, and national trends

Requirements

• Minimum academic qualification of OND in any related discipline 
• Minimum of 4 years of experience
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Butchering
• Knowledge of International Cuisines
• Creativity
• Interpersonal Skills
• Culinary Arts Training
• Basic Computational Skills
• Organisational Skills
• Verbal Communication,