Cook

v
* Cook *

DUTIES AND FUNCTIONS:
Responsible for much of the actual
food production and plating;
Assigned in a place on
the line, such as the grill, stove or vegetable
prep area and is responsible for cooking
that specific portion of the meal;
Assists the Kitchen Team In general in
providing an effective service In all station
Including dining and banquet stations;
Follows and enforce health and safety
standards In the kitchen; Ensures that a high
standard of hygiene and cleanliness Is
maintained by following cleaning routines and
through ongoing diligence during the shift
nd in set up and clean down procedures.

QUALIFICATIONS:
Male; Not more than 40 years old;
Two (2) year course graduate; At least three
(3) years related work experience as
Cook in a Fine Dining Restaurant.

Closing Date: June 20, 2013