COOK (M/F)
Job description:
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Daily recording of used food supplies and served meals, food inventory management
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Helping with organisation of additional services such as catering, receptions, concerts
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Preparing cold and warm food and desserts (daily menu and à la carte)
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Suggesting changes and improvements in the work environment
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Rational use of ingredients, energy and cleaning products and a befitting attitude towards the working means (in accordance with the principle of good administration)
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Stocking the kitchen-the refrigerators with the appropriate min/max supplies and ensuring that they are stocked correctly
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Informing the restaurant manager or director about any malfunctions in the kitchen
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Issuing meals requested by waiting staff, in time and in abidance with the quality standards and regulations
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Following professional innovations and their use
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Helping with the introduction of new staff
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Other tasks and duties as assigned by director or owner
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Keep a sanitized and orderly environment in the kitchen in accordance with the HACCP system
Required competences:
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Ability to work under time pressure
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Attention to detail
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Task and time management
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Positive attitude towards change
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Team work
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Independence and initiative
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Ability to take decisions
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Organisation skills
