Cook II

Cook IIPrimary Duties: Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets Ensuring proper set up for the section allocated or the department allocated during the shift. Ensuring the proper baking of breads, Viennoiseries & muffins Capacity to plate desserts offers for all departments within the F&B division including Banquets events. Must be able to read menus and orders to estimate proper quantity of food preparation Set up station in accordance to the business level and keep stocked for service Cook, season and plate up food in accordance to the recipe and the standards Comfortable with meat temperatures and proficient with cooking techniques Autonomous and fast worker to handle heavy production of food for all outlets Be able to handle a station on its own  Be able to serve guest from an action food station and provide a good customer experience  Perform a stock take when required Be able to produce the dish required within standard times  Must be able to perform under pressure  Must be able to follow a fiche technique Secondary Duties: Support the Sous chef if required and overview the kitchen porters duties  Support Cook III in their daily duties and overview of their scope of work Assists in supervision and instruction of subordinate cooks and service workers May overview shifts in absence of cook I May be in charge of overviewing receiving of goods for the kitchen Overview and Assist cleaning of the kitchen  Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31Must work following proper steps to ensure compliance with local Health Department Authority Good control of HACCP measures and process in place in the kitchen Good knowledge of the HACCP flow chart in place within the property