Continental Cook at H-CUE Catering

Role

• In summary, this role involves preparation of food for customers. The cook is responsible for devising new methods and recipes of cooking and developing new menu items.

Responsibilities

• Prepare different continental dishes based on client/customer’s specifications
• Season food according to recipes or company procedures
• Prepare necessary sauces or accompaniments before meal service begins
• Portions, arranges, and garnishes food based on customer preference
• Prepares food before the arrival of customers
• Makes adjustment to food items to accommodate customer with allergies or specific diet concerns
• Work with other employee in the kitchen
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Assists other cooks during the food assembly process
• Estimates expected food consumption and organizes preparation
• Devises new recipes
• Offers a creative menu to compete with other restaurants
• Ensures food preparation areas are clean and tidy as determined by company policy
• Maintain a clean working area during after work

Requirements

• Minimum of SSCE certificate
• Diploma from a Culinary/Catering School
• Minimum of 3 years work experience as a continental cook
• Must have practical knowledge of continental dishes
• Must have vast knowledge of various cooking procedures and methods such as grilling, baking, boiling etc.
• Must possess ability to follow all sanitation procedures
• Must have ability to work in a team
• Must possess good communication skills
• Must have excellent medical condition and physical stamina