Cook II

Cook II

Primary Duties: 

• Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets 
• Ensuring proper set up for the section allocated or the department allocated during the shift. 
• Ensuring the proper baking of breads, Viennoiseries & muffins 
• Capacity to plate desserts offers for all departments within the F&B division including Banquets events. 
• Must be able to read menus and orders to estimate proper quantity of food preparation 
• Set up station in accordance to the business level and keep stocked for service 
• Cook, season and plate up food in accordance to the recipe and the standards 
• Comfortable with meat temperatures and proficient with cooking techniques 
• Autonomous and fast worker to handle heavy production of food for all outlets 
• Be able to handle a station on its own  
• Be able to serve guest from an action food station and provide a good customer experience  
• Perform a stock take when required 
• Be able to produce the dish required within standard times  
• Must be able to perform under pressure  
• Must be able to follow a fiche technique 

Secondary Duties: 

• Support the Sous chef if required and overview the kitchen porters duties  
• Support Cook III in their daily duties and overview of their scope of work 
• Assists in supervision and instruction of subordinate cooks and service workers 
• May overview shifts in absence of cook I 
• May be in charge of overviewing receiving of goods for the kitchen 
• Overview and Assist cleaning of the kitchen  
• Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s 
• Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31
• Must work following proper steps to ensure compliance with local Health Department Authority 
• Good control of HACCP measures and process in place in the kitchen 
• Good knowledge of the HACCP flow chart in place within the property