JOB SUMMARY: Being able to accountable to the Chef, the cook assists the Chef in the day to day running of the kitchen as well as provides an efficient and cost food service
MAJOR DUTIES AND RESPONSIBILITY:
Being accountable to the Chef, the Cook has the following major duties and responsibilities:
Assist the Chef in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof
Assist in, and in the absence of the Chef take responsibility for, organizing and controlling the efficient and economic production of quality food within the allowed budget, whilst maintaining high standards of cleanliness and hygiene in line with necessary regulation
Ensure that all information of confidential nature gained in the course of duty is not revealed to third parties.
Issue stocks and received goods, checking quality, quantity also ensuring that these stocks are correctly stored and rotated
Make regular inspections to ensure that hotel and statuary hygiene standards are maintained
Be fully conversant with government regulations and report any defect to the Chef.
Notify the Hotel Manager, or person in charge as soon as possible of the inability to report for duty and also on return to work from all periods of absence
Be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the Chef
Be security conscious at all times and ensure storerooms, safes and lockable areas are secure
Attend meetings and training courses as required
Assume control of the kitchen and use own initiative in the absence of the Chef
Take part in cooking exhibitions, thus gaining further knowledge and experience
Report to the Chef any accident, theft, burglary or fire
Ensure that all menus are constantly updated, paying special attention to seasonal availability
Ensure that all menus are correctly calculated to ensure maximum gross profit
Ensure that sufficient stocks of all materials are being kept and stored under the correct condition
Communicate with the Chef daily regarding special requirements, VIP’s functions, etc.
Attend seminars and training courses as and when directed
Carry out any other duties given by the immediate supervisor.
Place of Work:Swaynes Hotel Arbaminch, Ethiopia
Job Requirement
Education and Training:
Diploma in Food preparation or other related fields
Various training in food and beverage as well as hotel management.
Knowledge and Experience Required:
Minimum of two years of relevant experience and training/skills in cook works as well as extensive knowledge of hotel business
Excellent verbal, written and language skills
Demonstration of dependability, flexibility and accuracy
Experience in tour and hotel business; Cook position is preferable
Abilities Required
Ability to ensure that each guest receives consistent services
Ability to work on shift basis
Able to work in a fast paced environment and be able to maintain environment
Very good oral and written communication skills
Strong interpersonal and communication skills
Able and committed to work under challenging conditions and have good team work spirits
Willingness to undertake extra responsibilities as well as readiness to execute assignments and responsibilities in team spirits