Cook

Job description

Key tasks

Overview of duties
'• Contributes to guest satisfaction by:
• preparing 'hot' and/or ''cold'' dishes in line with the supervisor's instructions
• helping deliver the dishes
• respecting the food health and safety standards and procedures
• participating in managing raw materials effectively'
Main responsibilities
Professional techniques / Production
'• Creates and presents the dishes in line with cooking instructions and the supervisor's instructions
• Adapts work to fluctuations in volume of guests, to special events and particular guests
• Helps receive deliveries and tidies food items according to storage guidelines
• Is responsible for the high standard of the dishes prepared
• Helps keep equipment used in good condition
• Cleans and tidies the workplace following the supervisor's instructions '
Management and administration
• Follows the cooking instructions and preparation processes to the letter
• Avoids wasting food items
• Helps with inventories
• Helps manage stocks of equipment by avoiding breakages
Hygiene / Personal safety / Environment'• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc)

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

- Discipline
- Creative
- Good communication in English