COOKS IN CHINESE, INDIAN, CONTINENTAL, BAKERY, BUTCHERY IN INDIA

1. To prepare food and provide prompt, courteous and accurate service to all the customers (internal and external) as per organizational standard of quality. 2. Controls food wastage without compromising on food quality. 3. Prepares all mis-en-place in production sections for smooth kitchen operation. 4. Ensures hygiene and cleanliness of his area at all times. 5. To assist Chef in implementing organizational standards on food quality, preparation and presentation. 6. Responsible for maintaining all kitchen equipment in his area in good working condition. 7. Willing to work in shifts 8. Pleasing personality with good culinary skills