COOK BASIC RESPONSIBILITY

Purpose 

All kitchen cooks and chefs will practice the following basic responsibilities all times and follow the general guidelines 

Policy

To ensure that all staffs will understand the basic responsibilities.

Procedure

All kitchen cooks and chefs are responsible for.

1. Ensuring that menu items are consistently prepared according to the standard recipes and presented as per the standards.

2. Maintaining Kitchen Hygiene and safety.

3. Knowing how to use the Kitchen equipment safely and efficiently

4. Preparing food promptly.

5. Making food look attractive on plates or dishes

6. Accommodating to the special dietary needs and taste preferences of Individuals.

7. Helping control wastage and costs

8. Working with all staff members to ensure efficiency and productivity in a team environment.

9. Helping and assisting the senior chefs to test and create new dishes.

10. Taking active part in training at all times