Vacancy: Cook

Date 27 Nov 2020
Company Foss Services Limited
Job Type Permanent
Industry Hospitality/Travel/Tourism

Job Description

Main Purpose of the Job

As a line chef, you would be working on a variety of stations in a high volume kitchen environment. You shall be responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation.

  • Reports To:  Executive Chef

Summary of Responsibilities

  • Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

  • Able to produce quality product in a timely and efficient manner for the guests or staff.

  • Responsible to maintain cleanliness, sanitation at the assigned work area.

  • Responsible for preparing and cooking all food items by the recipe and to specification.

  • Prepare ingredients for cooking, including portioning, chopping, and storing food.

  • Prepare all menu items by strictly following recipes and yield guide.

  • Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

  • Slices, grind and cooks meats and vegetables using a full range of cooking methods.

  • Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.

  • Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

  • Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

  • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

  • Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

  • Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

  • Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

  • Check and ensure the correctness of the temperature of appliances and food.

  • Serve food in proper portions on to correct serving vessels and plates.

  • Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

  • Maintain correct portion size and quality of the food to the hotel's standards.

  • Minimize waste and maintain controls to attain forecasted food cost.

  • Review status of work and follow-up actions required with the Head Cook before leaving.

Date Required: Current

Required Skills or Experience


  • Excellent understanding of various cooking methods, ingredients, equipment and procedures.

  • Able to work in a fast-paced environment with speed and quality.

  • Great personal hygiene and grooming standards.

  • Should be able to communicate, read and write clearly and effectively.


  • High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.

  • Must have Local Health Department food certificate


  • One to five years of minimum previous experience required in a high volume kitchen or full-service hotel.

How To Apply

Mode of Application

  • All applications must be neatly typed and headed.

  • Applications with updated CVs, email addresses and contact phone numbers should reach:

The Administrator

Foss Services Limited

Closing Date: 27th December 2020


Please note, employers receive numerous applications per posting and will only shortlist the most qualified candidates. Also is not involved in any decision made by an employer/recruiter and therefore does not guarantee that applications sent
will result in a candidate being shortlisted/selected for that position.
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