COOK

* To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.

* To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets

* To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.

* To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.

* To assist in the development of a safe and clean working environment.

* To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.