Cook at Redline Logistics

Key Areas of Responsibility

• To be responsible for the preparation mis – en –place
• Should be able to grill without supervision.
• To do all a la carte/terrace menu/room service orders as per the standard operations manual’s photographs and recipes
• To liaise with the Chef De Parte when not sure of what to do
• To man buffet for breakfast, lunch and dinner
• To keep the working surfaces clean at all time
• To be in full clean uniforms when reporting for work
• Report on duty on time and on standard uniform
• To do any other duties assigned to you by your superior

Education and Experience Required
To perform these functions successfully an individual must be able to perform each essential duty to a satisfactory standard:

• Minimum of WASC/GCE/SSCE (at least five credits inclusive of Mathematics and English in not more than two sittings)
• Minimum of four years’ experience in similar position or training (with proven track records); or equivalent combination of education and experience
• Proven working experience as a Cook
• Keep up with cooking trends and best practices
• Sensitivity to customers: good relationship skills
• Shift work is an Operational requirement
• Effective management: delivering profit centre profitability
• Ability to speak and write clearly, Must be able to listen to, read and/or write instructions, memos, short correspondences and messages. Second language preferred.

Remunerations
Very attractive and negotiable