Cook at Atelier Boutique Hotel

GENERAL JOB DESCRIPTION

This focus of this role is to Prepare meals in the kitchen according to the company’s recipes or tastes, handling all meals for the Food and beverage department. Prepare and serve food as required, creating new menus and using skills for preparing new delicacies.

DUTIES & RESPONSIBILITIES

• Preparing food according to menu.
• Stock, organize, and clean kitchens and cooking utensils.
• Shop for or order food and kitchen supplies and equipment.
• Ensure cleanliness and proper maintenace of cookig utensils.
• Ensure that all purchased items are immediately unpacked and stored in the right places as soon as they arrive.
• Ensure that food is well preserved i.e wrappring correctly in plastic bags, grease wrappers etc as necessary, using plastic containers for freezing purposes.
• Serve meals and snacks to employing families and their guests.
• Plan menus according to required needs and diet restrictions.
• Pay adequate attention to garnishing and presentation of food.
• Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
• Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
• Learn, create and explore new menus.

EDUCATION & TRAINING

• Possess a certificate from a reputable hospitality school or culinary school.

KNOWLEDGE & EXPERIENCE

• 5 years’ experience in similar field.

SKILLS & ABILITIES

• Cook must be healthy, neat, knowledgeable and ready to learn.
• Must have an eye for detail.
• Be Resourceful.
• Able to follow instruction.
• Cook is expected to be flexible and adaptable.
• Must have a good memory (quick to respond and remember instructions).
• Economical when cooking(not wasteful), yet generous when serving.