Oriental Cook

Job highlights

• Overtime Pay, Food/Meals, AccommodationJob DescriptionDUTIES AND RESPONSIBILITIES
• Section Management:a. Manage a specific section of the kitchen and ensure that all dishes are prepared to the higheststandards.b. Supervise and guide junior kitchen staff, including Commis Chefs, in their tasks and ensureconsistency in food quality.c. Coordinate with other sections and kitchen staff to ensure timely service.
• Food Preparation and Cooking:a. Prepare and cook food items according to the hotel’s recipes, standards, and guest preferences.b. Ensure that all dishes leaving the kitchen are of high quality and visually appealing.c. Monitor and maintain portion control and wastage standards.
• Hygiene and Safety:a. Maintain high standards of cleanliness and hygiene in the kitchen, following all health and safetyregulations.b. Ensure that all kitchen equipment and tools are clean, sanitized, and properly maintained.c. Oversee food storage, labeling, and rotation to minimize waste and ensure freshne

DUTIES AND RESPONSIBILITIES • Section Management: a. Manage a specific section of the kitchen and ensure that all dishes are prepared to the highest standards. b. Supervise and guide junior kitchen staff, including Commis Chefs, in their tasks and ensure consistency in food quality. c. Coordinate with other sections and kitchen staff to ensure timely service. • Food Preparation and Cooking: a. Prepare and cook food items according to the hotel’s recipes, standards, and guest preferences. b. Ensure that all dishes leaving the kitchen are of high quality and visually appealing. c. Monitor and maintain portion control and wastage standards. • Hygiene and Safety: a. Maintain high standards of cleanliness and hygiene in the kitchen, following all health and safety regulations. b. Ensure that all kitchen equipment and tools are clean, sanitized, and properly maintained. c. Oversee food storage, labeling, and rotation to minimize waste and ensure freshness. • Inventory and Stock Management: a. Assist in ordering, receiving, and storing kitchen supplies and ingredients. b. Monitor stock levels and ensure that the kitchen is adequately stocked for daily operations. c. Conduct regular inventory checks and report any discrepancies or shortages to the Sous Chef. • Training and Development: a. Mentor and train junior chefs and kitchen staff to enhance their skills and knowledge. b. Ensure that all kitchen staff are aware of and follow the hotel’s standards and procedures. c. Participate in the creation and testing of new menu items and recipes. • Collaboration and Communication: a. Work closely with the Sous Chef and Executive Chef to plan and execute daily menus and specials. b. Communicate effectively with other kitchen staff and front-of-house team members to ensure smooth service. c. Provide feedback and suggestions to improve kitchen operations and menu offerings. d. Should have knowledge of hotels social media presence and restaurant marketing strategy. This is an Managerial role and requires to take decisions. Work is closely monitored by the manager, detailed instructions and procedures and guidelines for generations of various reports are generally provided. Results are defined and the position sets own goals and determines how to accomplish them. Supervisor/manager provides broad guidelines and overall direction. **DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.