f&b COOK

ob Description & Requirements

The Central Kitchen Cook is responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner. He/She may also supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis. He/She is also expected to apply food production standards and SOPs related to Safety and Hygiene policies and procedures, as well as other SOPs set out by the Quality Assurance Department. He/She needs to operate in a set-up similar to a food production environment and may be required to work day/night shifts. He/She should be comfortable with repetitive work activities, working in accordance to a schedule, operating machinery, as well as exposure to physically demanding work conditions (i.e. long standing hours, hot or cold temperatures). He/She may be in an environment with potential exposure to injuries (i.e. susceptible to repetitive strain injuries to wrists).

~ Apply quality systems.
~ Conduct basic equipment troubleshooting.
~ Cook food products.
~ Cultivate productivity and innovative mindset.
~ Dispose of waste.
~ Follow food and beverage safety and hygiene policies and procedures.
~ Follow food production standards and standard operating procedures.
~ Follow production schedule.
~ Maintain quality control procedures.
~ Operate automated cooking equipment for cooking food products.
~ Project a positive and professional image.
~ Re-instate work station.
~ Set up work station.
~ Solve problems and make decisions at operations level.
~ Supervise packaging of food products.
~ Supervise preparation of ingredients.
~ Use essential features of a computer.
~ Use primary functions and applications of a tablet.
~ Work in a diverse service environment.

Souther Indian/ Bangladeshi/Chinese Food preparation experience