a. Prepare good quality meal as per the menu
b. Give instructions and guidance to the Asst. Cooks for mis-en-place.
c. To ensure that all the working areas are always hygienically clean and tidy
d. Kitchen equipment’s to be kept clean and tidy immediately after the work.
e. Responsible for the correct use of ingredients whilst cooking
f. Responsible to reduce the wastage and increase the productivity & profitability.
g. Provide a good Quality of food and service to the client and customer.
h. Ensure all meals are ready on time at temperatures as prescribed
i. Assist with any other task within the Galley area as and when instructed to do so
j. Responsible for the implementation & follow up of best practices in the industry and for the successful completion of ISO standards as per the requirement of the company
k. Active participation & support to the management for implementing systems and procedure for the improvement of its services and for the welfare of staff.
l. Ensure the HACCP process is strictly adhered and recorded.
m. To ensure safe work will be carried out all times by adhering to the requirements of Health and Safety Standard to achieve incident free work place
