1- Prepares, cooks, and presents all recipes contained in authorized recipe books.
2- To maintain a smooth operation on a day-to-day basis in all food preparation/service
3- To serve all menu items in line with portion sizes and garnishes
4- To ensure that the highest standard of food prepared, cooked, and served to customers is maintained by checking quality of products and following correct cooking practices.
5- Ensure all service times are adhered to.
6- Carries out hygiene procedures.
7- Complies with and ensures food hygiene and checks assistant cooks for personal hygiene.
8- Cleans the kitchens and working areas.
9- Ensures Fire / Safety Procedures are carried out.
10- Fulfils his/her obligation under applicable regulations.
11- To ensure that manual handling procedures and safe lifting techniques are always adhered to.
12- Assist in the receipt and storage of food supply.
13- Reports on the quality and quantity of food supply
14- Ensures correct recovery and storage of leftover food for recycling.
15- Applies nutritional knowledge and ensures the nutritional balance of meals.
16- Assists with the accounting for all rations.
17- Carries out equipment checks.
18- To participate in any on job training as required
19- Use standardised recipes where possible.
20- Executes all other tasks as requested by the manager or the client.
21- Waste control
