Cook July 22, 2013 at 09:58AM

Cook July 22, 2013 at 09:58AM

Cairo - 1) To work as directed on appropriate section and directed by Chef de Partie. 2) To make sure all food is prepared to the correct standard and in conjunction with use charts. 3) To ensure good food quality and correct quantity. 4) To make sure all food items are sent to the correct area on time. 5) Good rotation of food items - First in First out (FIFO). 6) To notify supervisor of any problems or complaints as and when they arrive. 7) To be able to work on other sections when needed and take part in cross training when directed. 8) To be able to assist in preparation of food items on other sections. 9) To attend all department meetings on or off duty (off duty will be paid). 10) To follow and enforce the 'Clean as you go' policy and keep work areas and fridge's tidy at all times. 11) Do not leave or hand over the shift until the station has been checked by the Chef de Partie or Sous Chef. 12) Breaks and meals - as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch... - Permanent - Full-time


July 22, 2013 at 09:58AM

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