Position Guidelines Food and Beverage - Cooks (Cook Helper, 3rd Cook, 2nd Cook)

POSITION TITLE :  COOKS (COOK HELPER, 3RD COOK, 2 ND COOK)
DEPARTMENT : FOOD AND BEVERAGE 

PURPOSE :
Under the general guidance and supervision' of Sous Chef, and within the limits of established Corporate Policies, Procedures and Food and Beverage Manual, responsible for assisting Chef de Partie in preparing and cooking food items of assigned section.

RELATIONSHIP :
1.Report directly to the Chef de Partie.

2.Interacts and cooperates in coordinating function with supervisors, all Kitchen section and staff. other food and beverage outlets and staff, storeroom, engineering, and other department as required or requested.

DUTIES AND RESPONSIBILITIES :
1.Assists and participates the day-to-day activities and functions of kitchen facilities, food items preparation and production in assigned section and ensure that the standard performance are implemented and maintained according to designated task

2.Conducts all mise-en-place work required appropriately, completely, efficiently and ensures that all kitchen appliances and areas of responsibilities are clean., neat,' sanitize and presentable.

3.Performs duties under the close supervision of First Cook in preparing and cooking food items according to recipe in assigned section and ensures that the high quality level of food production are consistent.

4.Complies with and ensures that the Hotels :
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards

5.Ensures punctual attendance and adheres to duty schedules as directed by the Sous Chef or Chef Partie.

6.Informs notifies Chef de Partie, First Cook and colleagues of special request and or other related matter.

7.Attends and participates in formal training held by Manpower or Kitchen in regard to the expected food quality standard production and future career development.

8.Practices Basic Skills of Guest Courtesy as appropriate.

9.Routinely checks and identifies assigned section needs for maintenance work order, relays same to Chef de Partie and ensures the accomplishments are proper.

10.Performs related duties and special projects as assigned.