Restaurant Captain

Job summary
Inspect food preparation and serving areas Season and cook food according to recipes Portion, arrange, and garnish food
Job seniority: entry level
Responsibilities
• Inspect food preparation and serving areas for sanitation practices • Cook food according to recipes and personal judgment • Observe and test cooked foods to ensure they are done • Weigh, measure, and mix ingredients • Portion, arrange, and garnish food for presentation • Serve food to waiters or patrons • Regulate temperature of cooking equipment • Substitute or assist other cooks during emergencies or rushes • Bake, roast, broil, and steam meats, fish, vegetables • Estimate food consumption and procure supplies
Requirements
• Proficient in English, Tamil, Hindi, and Malay • Ability to work on weekends and public holidays
Key Skills Needed
• Sanitation practices • Cooking • Food testing • Ingredient measurement • Food presentation • Communication • Time management