Job Openings 2nd Cook

About the job 2nd Cook

Overview of the Position

    • The Pay Restaurant 2nd Cook operates under the guidance of the Chef De Partie and is responsible for the preparation of Asian food as indicated in the menu plan, recipes and methods.
    • This is done in accordance with the Operational Manual, USPH/HACCP standards and company standards.
    • The position reports to the Pay Restaurant Sous Chef.

Job Description

    • Collaborates on food preparations, accomplishing all job tasks assigned by the 1st Cook / Sous Chef, to provide the final dish as per Company procedures, following HACCP standards.
    • Ensures proper and safe use of equipment and machinery following HACCP and Company procedures.
    • Loads food from the galley store as per the requisition form prepared by the 1st Cook / Sous Chef, ensuring compliance with the request, and stores it in designated areas to guarantee the final dish can be prepared as per Company instruction and HACCP standards.
    • Organizes and keeps the assigned Galley area tidy, cleaned, sanitized and stores utensils properly to respect HACCP standards and Company procedures.
    • Reports any issue to the 1st Cook / Sous Chef.
    • Collaborates on the preparation of labels for food stored in refrigerators, monitoring the temperature to comply with HACCP standards.
    • Contributes to garbage recycling.
    • Performs other duties/tasks if required by the Line Manager.
    • Facilitates a work environment that supports a successful safety culture and is responsible for ensuring that their team implements and maintains effective supervision and management of the workplace, enforcing safety procedures.

Requirements

    • Education and Professional Experience:
      • Secondary or High School Diploma or equivalent from an accredited School / College in Culinary / Hotel Management or related field.
      • At least 1 year's experience in a high volume hotel / restaurant, in a similar position.
    • Technical Skills:
      • Skills and knowledge of Asian cuisine preparation (cold items, sauces, main dishes, desserts, etc.), especially in operating induction wok and other electrical galley equipment.
      • Knowledge and skills in cutting and preparation of meat, poultry, fish, etc.
    • Language Skills:
      • English language skills.
      • Mandarin language skills.
      • Skills in a 3rd language.

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