JOB SUMMARY :
We are looking for a Steward to join MEDINE GROUP | Tamarina Golf & Spa Boutique Hotel
The Cook is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and hygiene procedures to ensure efficient kitchen operations and guest satisfaction. The Cook assists in food preparation, maintains cleanliness and organization within the kitchen area, ensures proper storage and handling of food items, and supports the smooth operation of the assigned kitchen section. The position requires attention to detail, efficiency, teamwork, and a commitment to maintaining high standards of food quality, hygiene, and service
Duties & Responsibilities
- Assist with food preparation and cooking as required.
- Prepare the counter to the standards laid down by the Head Cook.
- Serve all food and beverages at the specified times.
- Strictly adheres to all recipes, methods and instructions from supervisor.
- Ensure daily knowledge of the food to be served, together with the appropriate garnish and portions.
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and hot and cold holding food.
- Assist with the washing-up of all light equipment in the servery and kitchen.
- Collect and remove to the appropriate area all dirty prep equipment and any other light equipment.
- Clean all aspects of the kitchen area & store rooms.
- Ensure that all floor and wall surfaces are kept clean to the prescribed height.
- Ensure that the store area is kept clean and tidy.
- Carry out deep clean as specified by the management.
- Maintain competent hygiene standards.
- Following company or competent policy in dealing with customer comments or complaints.
- Comply with Health and Safety Regulations and Fire Policy. Report hazards to management
CANDIDATE’S PROFILE :
Qualifications Required:
- Diploma from a recognised culinary institution.
- Valid Food Handler Certificate.
Experience Required:
- Proven experience in the kitchen department..
Key competences (Knowledge, Skills, Attitudes, Behaviours):
- Strong passion for the art of food design.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Creative and innovative passionate culinarian with a great sense of presentation.
- Proactive, dynamic and professional attitude with strong interpersonal skills.
- Strong hospitality management and excellent service-oriented mind set
- Flexible with a ‘can do’ attitude.
- Ability to develop, implement and maintain systems.
- Teamwork-oriented with outstanding leadership abilities.
- Detail-oriented with excellent organizational skills
- Ability to work in a fast pace and dynamic environment.