Postion Guidelines Food and Beverage - 1st cook

POSITION TITLE :  FIRST COOK
DEPARTMENT : FOOD AND BEVERAGE 

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

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

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

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

2.Provides an overall high quality level of food production consistently.

3.Performs all mise-en-place work required appropriately, completely, efficiently and ensures that all equipment and areas of responsibilities are clean, neat, sanitize and presentable.

4.Conducts duties close supervisor of Chef de Partie in preparing, cooking, presenting food items according to recipe, in assigned section and maintain timing are adhered to designated procedures, regulations to ensure the hotels and guests requirement are met.

5. Complies with and ensures that the hotels :
a.Health, Safety ar:d Hygiene Policy.
b.House Rules and Regulations.
c.Grooming and Appearance Standards are observed.

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

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

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

9.Practices Basic Skills of Guest Courtesy as appropriate.

10.Maintain an effective working atmosphere in section assigned by means of good communication and cooperation system between Supervisors, colleagues, stewarding. banquet, restaurant and other kitchen section.

11.Attends and participates to regular kitchen meeting and/or briefings.

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

13.Conducts all administrative work required, including but not limited to :
a.Attendance Record.
b.Duty Roster.

14.Ensures, maintains and controls a complete arrangement and replenishment of buffet functions.

15.Performs related duties and special projects as assigned.