Cook is responsible for the day to day operation with the assigned kitchen section in cooperation with the other kitchen sections of the culinary outlet or kitchen department
Cook takes the full responsibility of the food quality and strives for fully delighting 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, menu implementations according to the annual marketing plans
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 co-operation 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 direct culinary supervisor and department head concerned
Be responsible and accountable for individual managing stocks and supplies and MeP, as well as kitchen energy costs and kitchen utensils within his/ her kitchen section
Find ways to improve the efficiency of the operations which will benefit our customers after consultation with 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
