Cook

Roles & Responsibilities Working Days : 4 days off per month Working Hours : 11am - 11pm (10 hours per day, 2 hours break) Job Duties: Set up kitchen daily Cut various meats and vegetables as per established specification Track inventory stock in kitchen and conduct daily order Cleans food preparation areas as determined by law and company policy Prepares food to the specifications of the client Prepares food before the arrival of the guests Make adjustments to food items to accomodate guests with allergies or specific diet concerns Manages other employees in the kitchen Act as liaison to front-of-house employees to ensure proper food service temperature Seasons food according to receipes or company needs Orders ingredients and spices as needed Operates various kitchen appliance such as blender, oven and grill Portions, arranges, and garnishes food based on client preference Assists other cooks during the food assembly process Job Requirements At least 2 years' experience in western cuisine Good experience in western cuisine kitchen operation Knowledge of good hygiene practices Willing to work long hours and OT when required Understand western spices well