The Cook is responsible for the day-to-day operation within the assigned kitchen section in cooperation with the other kitchen sections of the culinary outlet or kitchen department.
In conjunction with Chef de Partie and Demi Chef, the Cook takes full responsibility and follows the given food quality, striving to fully delight our customers within the culinary operation.
Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
Plan and execute, in conjunction with higher kitchen management, activities, special events, and menu implementations.
Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
Ensure that positive working relations with non-Food and Beverage departments are fostered, giving cooperation at all times.
Be aware of and comply with all legislation affecting the operation, health regulations, and fire and safety regulations.
Ensure disciplinary and grievance procedures are properly adhered to and followed.
Handle customer comments and complaints and take swift corrective action after consultation with the direct culinary supervisor and department head concerned.
Be responsible and accountable for managing stocks & supplies and MeP, as well as kitchen energy costs and kitchen utensils within the kitchen section.
Find ways to improve the efficiency of operations, which will benefit our clients after consultation with the direct culinary supervisor and department head concerned.
Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
Ensure effective implementation of the IMS policy and procedures.
Ensure continuous training and awareness of the IMS system.
Ensure OTPs are monitored and acted upon.
Identify areas of improvement through CPAR or suggestions.
Ensure operational compliance with legal regulations and other requirements.
Identification of new activities that are in relation to EASI and HIRAD.#J-18808-Ljbffr